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1
Slice the steak into 4 pieces.
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2
Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick.
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3
Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper.
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4
Marinate for at least 2 hours or overnight.
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5
In a shallow plate, season 2 cups flour with cumin, salt, and pepper.
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6
In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper.
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7
Remove the steaks from the marinade and shake off the excess buttermilk.
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8
Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
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9
Slice the bacon into 1-inch pieces and place them into a large cold skillet.
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10
Set the skillet over medium heat and cook until the bacon is crisp.
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11
Drain the bacon on paper towels and reserve the fat in the skillet.
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12
Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
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13
Drain off all but about 2 tablespoons of the fat from the pan.
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14
Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps.
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15
Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps.
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16
Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley.
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17
Place the steaks on plates and top with the gravy; garnish with bacon.
