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Recipe Rehab | Country Fried Buffalo Steak

This rehabbed buffalo steak, complete with mushroom gravy, has all the comfort-food flavor with half the fat of the original. The Greek yogurt marinade infuses extra flavor, creating a delicious twist on a classic dish.

  • Servings 4
  • Dish Main
  • Time 45 Min
  • Skill Beginner

Ingredients

Marinade ingredients

1/2 cup low-fat Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons whole wheat flour
2 tablespoons white wine vinegar
1 tablespoon water

Steak ingredients

4 3-ounce buffalo Swiss steaks (ask your butcher to prepare this)
1 cup cracker meal
1/4 teaspoon black pepper
2 tablespoons ground flax seed
4 tablespoons olive oil

Gravy ingredients

3/4 cup chicken stock
1/4 cup onions, chopped
2 portabella mushrooms, cleaned and roughly chopped
1 teaspoon fresh thyme, chopped
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
3/4 cup whole milk
1 1/2 tablespoons cornstarch

Equipment

Large bowl
Shallow bowl
Sheet tray or baking pan
Saucepan
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Parts

Marinade

Step

In a large bowl, add the Greek yogurt, garlic powder, onion powder, salt, pepper, whole wheat flour, white wine vinegar and water. Whisk together thoroughly.

Steak

Step

Preheat the oven to 375 degrees F.

Step

Add the buffalo Swiss steaks to the bowl of marinade, covering each steak thoroughly with the marinade.

Step

Allow steak to marinate for 20 minutes.

Step

In a shallow bowl, combine the cracker meal, black pepper, and ground flax seed. Mix well.

Step

Add the olive oil to a baking pan, coating the surface of the pan evenly.

Step

Remove steak from marinade, allowing excess marinade to drip off. Dredge steaks in the cracker meal mixture. Place the dredged steaks on the oiled baking pan.

Step

Bake the steaks for 15 minutes, or until cooked through. Once the steak is done, remove from the oven and allow to rest for 5 minutes before serving.

Gravy

Step

While the steaks are cooking, prepare the gravy. In a medium-sized pot over medium-high heat, add chicken stock, chopped onion, chopped portabello mushrooms, thyme, garlic powder, black pepper, and kosher salt.

Step

Bring the mixture to a boil, then reduce the heat to a simmer.

Step

While the chicken stock mixture is simmering, combine the milk with the cornstarch in a separate small bowl. Mix well to dissolve the cornstarch, ensuring there are no lumps.

Step

Add the milk mixture to the simmering chicken stock; stir constantly to avoid lumps. Simmer the gravy until it is thick and delicious.

Step

Serve one steak per person topped with the thickened mushroom gravy. Serve alongside your favorite healthy side dishes such as steamed green beans or a fresh salad.