Chicken fried steak cubes with bloody mary dipping sauce
"Charita Jones makes the Southern US classic of chicken-fried steak, so called as it is prepared in a similar way to fried chicken..."
INGREDIENTS
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500 g sirloin or rump steaks
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275 ml buttermilk, (see cook’s note)
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2 tsp tabasco
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1 sprigs thyme
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230 g plain flour
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1 tbsp cajun seasoning
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1 tsp ground cumin
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275 ml vegetable oil
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1 tbsp butter
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For the bloody mary dipping sauce
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1 tbsp extra virgin olive oil, plus more for drizzling
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1 small onion, finely chopped
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275 ml vodka
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2 tbsp Worcestershire sauce
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2 tsp tabasco
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275 ml tomato sauce, (or 4-5 fresh tomatoes pureed)
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1 heaped tbsp prepared horseradish
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sticks of celery and carrots, to serve
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