Cowboy steaks with gravy and mash

Tender flat iron steaks lightly crumbed and served with a white gravy.

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 20 mins
Cowboy steaks with gravy and mash


  • Serves 4


To serve

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  1. Preheat oven to 200 degrees.
  2. Combine flour, onion, garlic powder, salt and pepper in one shallow bowl. Combine milk, egg, and hot sauce in another shallow bowl. Set aside.
  3. Using the tenderizing part of a the meat mallet, beat the steaks out to 1 cm thickness. Dip each steak in the egg mixture first, then the flour mixture. Place onto a plate, and into the refrigerator until ready to cook.
  4. Bring a large, heavy based frying pan to a medium heat, and add oil. Cook steaks in batches if you need to, 1 minute on each side until golden and crisping up. Place pan with steaks or onto a baking paper lined baking tray in oven for 5 minutes to finish.
  5. Meanwhile, bring pan to a medium heat and add 1 tsp oil in the same pan if it needs more than what is there. Whisk flour in and cook for 3 minutes or it becomes a golden color. Whisk in milk and allow to thicken up while stirring constantly. Season with salt and pepper.
  6. Serve steaks topped with gravy, on mash with steamed green vegetables on the side and lemon wedges to serve.



  1. This makes a delicious sandwich for a steak sandwich option the next day for lunch with lettuce leaves, and thickly sliced tomato.
  2. Try rump steak, blade steaks or veal schnitzel instead of rump cap