Dry the tenderized steak pieces thoroughly (use a meat mallet to flatten if necessary). Sprinkle 1 tablespoon of salt and 1 teaspoon of black pepper on both sides of the meat. Place the meat on a rack over a baking sheet tray and place in the refrigerator for at least 45 minutes to rest.

In one casserole dish or bowl, add the flour, baking powder, baking soda, cornstarch, garlic powder and the remaining 2 teaspoon of salt and 1 teaspoon of pepper. Stir well to combine.

In another casserole dish or bowl, add the milk and egg and whisk to combine.

Preheat your oven to 180°F (warm).

When the steaks are ready, remove them from the refrigerator. Get a large skillet, sauté pan, or large cast-iron skillet, and fill with oil or shortening to about ½” deep. Heat over medium-high heat to 325°F. You will shallow fry the steaks in as many batches as necessary, depending on the size of your pan. While the oil is coming up to temperature, prepare the steaks by first coating them in the flour mixture. Then coating in the milk and egg mixture, and finally coating them again in the flour mixture.

Use tongs to gently place each piece of meat into the hot oil, being careful not to burn yourself. Once you place the steaks in the oil, the temperature of the oil will drop dramatically so turn the heat up to bring it back to 325°F as you cook the steaks. Cook steaks for approximately 4 minutes per side. The crust should be a deep golden brown color.

Once the steaks are done, place them on a wire rack over a sheet tray and place in the preheated oven to keep warm. DO NOT cover with aluminum foil, you want the crust to remain crispy.

Once the steaks are done, pour off all but about ¼ cup of the oil. Return the pan to medium heat and add the poblano peppers to the oil. Cook for a few minutes until the peppers soften. Whisk in the flour until it is thick and pasty, adding a little more flour if necessary. Stir the mixture until the smell of raw flour is gone, about 4-5 minutes.

Next, pour in the milk and whisk until you achieve a smooth creamy gravy. Add the salt, pepper, and ancho chile powder and stir. Cook the gravy for another few minutes, adjusting the consistency with more milk if needed. Taste for seasoning and add more kosher salt if needed. Serve over the steaks and garnish with chopped parsley and additional chopped poblano peppers if desired.