Tex-Mex style fried steak

Ingredients:

• 700 g new potatoes, peeled and cut into pieces
• 3 tbsp. low-fat milk
• 1 and 3/4 cups self-raising flour
• 2 tablespoons chili powder
• 3/4 cup low-fat yogurt or kefir
• 1 large egg
• 4 beef chuck steaks, pounded (0.5 cm thick; approximately 170 g each)
• 2 cups frozen green pea and carrot mixture
• Vegetable oil, for frying
• Chopped fresh chives, for serving

Preparation:

1. Preheat oven to 120°C.
2. In a medium saucepan, combine the potatoes, milk, 1/2 teaspoon salt, and some freshly ground black pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10 minutes. Transfer to a bowl with a slotted spoon; leave the milk in the saucepan.
3. Meanwhile, in a large cast-iron skillet, heat 2 cm of vegetable oil over medium-high heat until it reaches 190°C on a deep-fry thermometer.
4. In a shallow bowl, combine 1.5 cups. flour with 1 tbsp. chili powderIn another bowl, combine the buttermilk, egg, remaining 1 tablespoon chili powder, and a pinch of salt. Sprinkle the steaks with salt and pepper. Dredge the steaks in flour, dip them in the buttermilk, then dredge them again in flour.
5. Fry the steaks, a few at a time, turning once, until golden brown and crisp, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep in a warm oven. Do not discard the vegetable oil.
6. Place the peas and carrots in a microwave-safe bowl with 2 tablespoons of water; cover and microwave for 4 minutes. In the bowl, use a fork to combine 3 tablespoons of vegetable oil from the skillet and the remaining 1/4 cup of flour.
7. Bring the milk to a boil, add the flour mixture, and cook, whisking, until the sauce thickens, 1-2 minutes. Season with salt and pepper to taste.
8. Reduce heat to low and add the potatoes; cook for 1 minute. Serve the steak with potatoes, green peas, and carrots. Drizzle with sauce and sprinkle with chopped chives.