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Slim Jim Country-Fried Steak
This skinny version of a Southern favorite has all of the flavor with much less fat.


Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
4 tenderized round or cube steaks (4 ounces each)
1 cup buttermilk
1-3/4 cups flour, divided
1/2 tsp. garlic powder
1 tsp. salt
2 Tbsp. vegetable oil
2 cups skim milk
1/2 tsp. pepper




Pour buttermilk into a medium-sized bowl. Add beef and gently coat each piece.
Combine 1-1/2 cups flour, garlic powder, salt and pepper in a plastic bag. Take beef out of buttermilk and allow excess liquid to drip off. Place the beef in the bag, close top and shake to coat with flour.
Heat oil in a non-stick skillet, distributing evenly.
Place steaks in skillet over medium-high heat. Brown on one side, turn and brown other side (approximately 5 minutes each side). Remove from skillet and keep warm while making gravy.
Combine 1/2-cup flour and 2 cups skim milk in a jar with a tight fitting lid. Seal jar and shake until flour is blended. Pour into skillet in which meat was cooked.
Stir to loosen bits of flour stuck to the pan. Cook over low heat, stirring continuously, until gravy is thickened. Season to taste with salt and pepper.
Serve steaks with gravy.