The Back Story


-       Pound out the flank steak using a mallet unit it is a ½-inch thick

-       Season steak with salt and pepper to taste

-       Combine garlic powder, paprika, cayenne, salt and pepper and flour in a bowl

-       Drizzle meat with 1 teaspoon of oil, and coat the steak with the flour mixture

-       In a cast iron skillet, heat oil to 350 degrees. Use a deep fry thermometer to gauge temperature

-       Slowly drop the floured steak into the oil, and fry for about 6-7 minutes or until golden and crispy

-       Remove, and place on a paper towel to drain excess oil

For complete list of ingredients Click Here

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Joe and Nancy Cavender | @

Nancy and I really enjoyed doing the show with Chef Jeff and being around the whole Flip my Food team. Lots of fun!  

(full profile)
Chef Dudley | @

I am a native of Louisiana and grew up cooking.  The majority of my recipes are either my own or from my friends back in Louisiana.  I opened the café in June of 1992 in Longview, TX.  The Longview  Daily News conducts a once a year opinion poll by subscribers to the newspaper and readers on what is the best in East Texas.  I am proud to say a big thank you to all who voted us the best Cajun Food in East Texas for 22 years in a row.  We have also been mentioned in Texas Monthly... (full profile)

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