1 round steak
1 cup flour
Cut steak into serving size pieces. sprinkle both sides of steak with salt, pepper, and garlic powder. Dredge both sides of steak with flour. Pound the heck out of the floured steaks with a meat tenderizing mallet (use the side with the pointy cuts in it). Pound both sides of the steak. Pour enough oil into the bottom of a frying pan to come up about 1/8 inch. Heat to high. Place steaks into oil and immediately turn down heat to almost medium heat. Let cook until blood is rising to the tops. Turn and cook for about 5 minutes on the other side. He would serve this with A-1 sauce, or simmer it in gravy with sauteed onions.