Ingredients
1 beef top round steak (1 pound)1/2 teaspoon salt1/2 teaspoon garlic powder, divided1/2 teaspoon pepper, divided1/4 teaspoon onion powder1/2 cup buttermilk3/4 cup plus 4-1/2 teaspoons all-purpose flour, divided1 tablespoon canola oil4-1/2 teaspoons butter1 cup 2% milk
Preparation
Cut steak into 4 serving-size pieces; pound to 1/4-in. thickness. Combine the salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper and onion powder; sprinkle over steaks.
Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour.
In a large skillet, cook steaks in oil over medium heat until meat is no longer pink, 3-4 minutes on each side. Remove and keep warm.
In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in remaining garlic powder and pepper. Serve with steak.
