1 lb. grass-fed cube steak, flat iron steak, or top round (sliced thinly)
1/2 cup potato starch
1/2 cup coconut flour
1 egg beaten
2 tbsps. pastured butter
1 tbsp. potato starch
1/2-3/4 cup chicken broth 
1/2 cup pastured heavy cream
1 tbsp. fresh thyme leaves
Salt and pepper to taste
Preparation
Chicken-fried steak is a classic Southern recipe. It is basically an attempt to make a lower quality cut of beef (usually cube steak, which comes from the round portion of the rear flank) into something more palatable by tenderizing it and then frying it like chicken. By using common substitutes for the flour, it’s very easy to Paleo-ize!
Cut the one pound of beef into four, 4 oz. portions. Salt and pepper the beef portions on both sides.
On a flat plate, mix together the 1/2 cups of potato starch and coconut flour using a fork. Dip the steak portions into the flour mixture. Then, using a needler device or a tenderizer mallet, tenderize the meat. Dip tenderized meat portions in the beaten egg (on both sides), then dredge through the flour mixture (on both sides). Repeat the egg dip and dredging.
In a skillet, bring a liberal amount of pastured lard to medium-high heat (at least 1.5 cups). Place the floured meat portions in the hot lard. Try not to crowd the pan. If necessary, you may have to fry two portions at a time. Keep cooked portions on a plate in a warm oven while you cook the rest. For a medium to medium-well steak, cook about 6 minutes on each side. The breading coating should be a golden brown.
In a separate saute pan, heat the butter over medium heat. Mix in the 1 tbsp. of potato starch and stir until thoroughly cooked through, but not brown. Add the chicken broth and stir until incorporated. Add the heavy cream and stir until incorporated. Heat through while stirring until thickened. If the gravy appears too thick, stir in a little additional chicken broth until you achieve the desired gravy textured. Stir in fresh thyme, salt, and pepper to taste.
Plate the chicken-fried steak and top with gravy.
