Active Time

　　1 hour

　　Total Time

　　1 hour 40 minutes

　　We’ve given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you’ve got a meal any Southerner would happily dig into.

　　

Ingredients

Serves 4

　　12 ounces top round steak, cut into 2 pieces

　　1/2 cup cornstarch

　　Kosher salt

　　3/4 teaspoon freshly ground black pepper, divided

　　1/2 teaspoon garlic powder

　　1 cup all-purpose flour, plus more for pan

　　2 teaspoons finely grated lemon zest, divided

　　3 large eggs

　　1/2 pound small golden new potatoes

　　1/2 pound green beans, trimmed

　　6 tablespoons sour cream

　　1/4 cup buttermilk

　　2 teaspoons fresh lemon juice

　　1/4 teaspoon honey

　　2 tablespoons chopped chives, divided

　　1/4 cup crumbled blue cheese

　　Canola oil (for frying)

　　2 heads of Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)

　　

Special Equipment

A deep-fry thermometer

　　

Step 1

Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.

　　

Step 2

Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.

　　

Step 3

Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1–3 hours.

　　

Step 4

Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.

　　

Step 5

Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.

　　

Step 6

Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.

　　

Step 7

Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.