IDAHO-STYLE FINGER STEAKS
These golden and crispy deep-fried steak strips are what happens when chicken-fried steak meets chicken fingers. We like them dipped in a homemade "fry sauce" or bottled cocktail sauce, but ranch dressing would be great too.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
- Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
- For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
- Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
- Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
- Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
- Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
- Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.
FINGER-LICKING GOOD BEEF STEAK BAKE
Make and share this Finger-licking Good Beef Steak Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 325 degrees.
- Cut steak into serving-size pieces.
- Add the lemon slices to the oil: brown beef on both sides in hot oil with the lemon.
- Remove the beef to a pan large enough in which to bake it.
- Layer onions and garlic over the browned beef in a cassreole dish.
- Sprinkle 1/2 cup flour over the top of onions and garlic.
- In a bowl, combine the beef bouillon, beer, sugar, parsley, thyme, salt and pepper.
- Pour over the meat; bake uncovered in a 325 degree oven for 2-1/2- 3 hours.
- Serve over cooked noodles or cooked rice.
Nutrition Facts : Calories 924.3, Fat 39.4, SaturatedFat 12.5, Cholesterol 213.4, Sodium 415.3, Carbohydrate 75.4, Fiber 4.3, Sugar 14.9, Protein 59.1
FINGER LICKING RIBS
The sauce for these ribs is so tasty, you'll be licking your fingers and the plate! This would make a great barbeque sauce for most everything. The recipe comes from the Chatelaine Cookbook.
Provided by CrystalB
Categories Pork
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cut ribs into 8 to 10 portions and place in a heavy saucepan.
- Cover with water and boil gently (covered) for 1 hour to 1 hour and 15 minutes, or until tender.
- To make sauce, stir remaining ingredients together.
- Brush ribs with sauce and barbeque over hot coals.
- Turn often, basting with sauce, until hot and glazed, about 8 to 10 minutes.
STEAK FINGERS FOR RARE STEAK LOVERS
If you love rare or medium rare steak, this recipe is for you. My mother used to prepare this recipe for us kids (and she passed away recently at age 81--so it's a pretty old recipe). I believe these steak fingers were served at a Houston restaurant that she worked in during the 1960s. This dish goes well with hot rice. Be sure to cook your rice before you cook the steak fingers because this recipe is very fast! Note: The steak fingers are meant to turn out juicy, not "crispy."
Provided by Glitterik
Categories Meat
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
- (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
- Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
- Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
- When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
- NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
- P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.
Nutrition Facts : Calories 285, Fat 4.8, SaturatedFat 1.6, Cholesterol 64.6, Sodium 2070.6, Carbohydrate 25.9, Fiber 1.1, Sugar 0.7, Protein 32.9
STEAK FINGERS
Easy to make and a favorite of my family. Excellent with french fries and a salad!!
Provided by SAMME
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
- Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
- In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
- Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
- Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.
Nutrition Facts : Calories 498.5 calories, Carbohydrate 37.4 g, Cholesterol 134.5 mg, Fat 28.1 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 6.5 g, Sodium 79.1 mg, Sugar 1.7 g
FINGER STEAK
Strips of steak with a crusty coating. Kinda messy, but well worth it! Kids eat these up! Cook time is for chilling.
Provided by MizzNezz
Categories Meat
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice steak into strips.
- Beat egg and milk.
- Add dry ingredients; beat until smooth.
- Add steak strips; toss to coat.
- Chill for 2 hours or longer.
- Fry in hot oil until light brown; 2-3 minutes.
CORNED BEEF - TENDER AND DELICIOUS
Over the years, I developed this corned beef recipe for sandwiches. If I'm making it for a party, I make 3-4 briskets because it's always the first thing to go. Don't be afraid of the amount of garlic--no one has ever complained that it's too garlicky. It can also be used to make the traditional corned beef & cabbage meal by removing the beef once it's fully cooked and adding cabbage, carrots, potatoes, etc. to the cooking liquid--only adds about 30 more minutes to the cooking time.
Provided by Suze K
Categories One Dish Meal
Time 6h10m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
- Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
- Break garlic head apart and peel each clove. Add entire head to the pot.
- Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
- STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
- CROCKPOT: Set on high cover; cook for 8-10 hours.
- When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
- If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
- If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.
Nutrition Facts : Calories 481.4, Fat 34.4, SaturatedFat 11.5, Cholesterol 177.7, Sodium 2058.9, Carbohydrate 3.8, Fiber 0.1, Protein 33.4
BAKED STEAK FINGERS
My husband gave these a thumbs up even though they are the healthy version :)
Provided by Sheri Mullins
Categories Steaks and Chops
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees
- 2. Put Olive Oil into 13"X9" baking pan, spread oil evenly across bottom and sides of pan.
- 3. Remove any fat and cut Steak into strips, 1 inch wide and 3 inches long. Put meat into a large bag
- 4. In small bowl, combine flour, Mrs. Dash, salt and pepper. Pour into bag with meat. Shake until all meat is covered evenly with flour.
- 5. Lay meat into pan on top of olive oil. Mist with cooking spray (Pam w/olive oil)
- 6. Cover pan with Aluminum Foil. Bake 1 hour.
- 7. Remove foil last 15 minutes of cooking time. **NOTE: I am going to try with panko bread crumbs next time.
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