Pork Rinds (1.5 oz)
to a food processor and pulse until a semi-fine breadcrumb texture is achieved.
Using a mallet or a saucepot, pound the
Steak (8 oz)
to tenderize it and thin slightly. Cut it in half.
Make your breading station: On a large plate, mix the
Coconut Flour (1/2 cup)
Cayenne Pepper (1 tsp)
Salt (to taste)
Freshly Ground Black Pepper (to taste)
. In a shallow bowl, lightly beat the
. On another large plate, add the pork rind breadcrumbs.
Coat the steak on both sides in the coconut flour mixture. Dip into the egg, coating both sides, then let the extra egg drip off for a second. Finally, fully coat the steak in the pork rind crumbs, pressing it into the crumbs so they stick.
In a large skillet, heat the
Extra-Virgin Olive Oil (1/4 cup)
over medium-high heat until the oil is sizzling. Fry the breaded steak for 4 minutes per side, until golden and crispy.
Let rest for a few minutes before slicing and serving with sides of choice.