Serves: 5
Total Calories: 83
Pulverize the peppercorns. Don’t grind them, just crush them on a slab of hardwood. Brush them into the flour; any fragments left will be picked up when the steak is pounded. Cut the round steaks into the desired sizes. Do not trim off the fat. Using the butt of a six-shooter, pound them while sprinkling them lightly with flour and pepper. Don’t hammer. Merely lift the gun and let if fall. Its weight will be sufficient. Don’t work them down too thin. They are best reduced to about 2/3 of their original thickness.
Heat a heavy iron skillet or griddle. Melt the lard, and when it is hot enough to smoke, fry the steaks a few at a time, browning on both sides and setting aside in a warm pan while they are still red in the middle. Salt them. Cover the pan and keep it hot but not sizzling. The redness will fade after 3 or 4 minutes, and your genuine, old-time six-shooter steaks will go to the table done through, tender and delicious.
Editor’s Extra: We suggest using an alternate method of tenderizing the steak rather than using a gun, but wanted to preserve this authentic recipe.
This Six-Shooter Steak recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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