1 cup milk
1 large egg
1 (1.25 oz) packet chile seasoning mix
1 to 1 1/2 pounds cubed sirloin steaks
1/3 cup veggie oil
2 (10 oz) cans diced tomatoes and green chiles, 1 can drained and 1 can undrained
2/3 cup whipping cream
Whisk together milk and egg in a medium bowl. Stir together flour and chili seasoning packet in a shallow bowl. Dip steaks in egg mixture; dredge in flour mixture, shaking off any excess.
Fry steaks in hot oil over medium high heat in a large skillet (if you have a cast iron skillet, get it out of the closet for this, it is worth it) 4 to 6 min on each side or until golden brown. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 220 degree oven.
Stir indrained and undrained tomatoes and green chiles, and cook 1 to 2 min; stirring to loosen particles from bottom of skillet. Whisk in cream. Bring to a boil, whisking constantly. reduce heat and simmer 5 min. Serve with steaks.