Chicken-Fried Steak with Chipotle Gravy

Serves 6

1˝ pounds chuck steak, ˝ inch thick, divided into 6 equal pieces
1˝ cups unbleached all-purpose flour
2 tablespoons ground ancho chile
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
2 teaspoons dried Mexican oregano
2 teaspoons cumin seed, toasted and ground
peanut oil for frying

Chipotle Gravy:
3 tablespoons unbleached all-purpose flour
1 cup milk
1 cup heavy (double) cream
2 teaspoons chopped fresh thyme
1 tablespoon sauce from chipotle chiles in adobo sauce, or to taste
˝ teaspoon freshly ground white pepper
1 teaspoon coriander seed, toasted and ground
kosher salt to taste

One at a time, place the pieces of meat between sheets of plastic wrap and, using a meat pounder, pound the steaks to an even Ľ-inch thickness. In a bowl, stir together the flour, ground chile, salt, black pepper, oregano, and cumin. Coat each steak with the seasoned flour, shaking off any excess.

Pour peanut oil to a depth of Ľ inch into a cast-iron frying pan and place over a medium heat. Add the steaks to the hot oil and fry, turning once, until golden, 4-5 minutes on each side. Using tongs, transfer to paper towels to drain. Keep warm.

Discard all but 3 tablespoons of the oil from the pan. To make the gravy, return the pan to medium heat and stir in the flour. Cook, stirring, for 3 minutes without browning. Gradually whisk in the milk and cream and simmer until thickened, about 3 minutes. Stir in the thyme, adobo sauce, white pepper, and coriander and season with salt.

Place the steaks on warmed individual plates and ladle 4-6 tablespoons gravy over each steak. Serve at once.