500g/1lb 2oz spring greens, stems removed and thinly sliced
75g/2¾oz unsalted butter
2 tbsp sherry vinegar
sea salt and cracked black pepper
To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt.
In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic.
Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated.
Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible.
Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper.
To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce.
To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy.
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