Chicken Fried Steak with Pepper Gravy, Tomato Confit, and Bacon Balsamic Reduction - The Local Palat

Ingredients

• 6 3-ounce strip steaks, trimmed and pounded to ¼-inch thick
• 3 garlic cloves, minced
• 8 basil leaves, finely chopped,Salt and pepper
• 2 cups buttermilk
• 4 cups plus ¾ cup flour, separated tablespoon salt
• tablespoons black pepper, separated
• 1 cup canola oil
• 2 tablespoons butter
• 2 cups chicken stock or broth
• 1 cup milk
• 1 quart cherry tomatoes
• ¼ cup bacon and balsamic reduction (recipe follows)
• 2 tablespoons garlic, minced
• ¼ cup blended oil
• ounce lemon oil
• 1 cup basil packed, leaves only, chopped,Salt and pepper
• 2 tablespoons canola oil
• tablespoons shallots, diced small
• tablespoon garlic, minced
• 1 cup bacon, chopped
• 2 cups balsamic vinegar
• cup 12 year aged balsamic vinegar
• 2 quarts 70/30 blended oil
• pint Arlotta’s Lemon Infused Olive Oil
• Kosher salt
• White pepper