Garlic Steak Fingers Food

STEAK FINGERS

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.

STEAK FINGERS FOR RARE STEAK LOVERS

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.

GARLIC STEAK WITH GARLIC

Steps:

• Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
• Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
• Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

IDAHO-STYLE FINGER STEAKS

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.

CHICKEN FRIED STEAK FINGERS

Steps:

• In a shallow bowl, whisk together flour and spices and season with salt and pepper. (Set aside 3 tablespoons for gravy.) In another shallow bowl, whisk together milk and eggs. Season steak generously with salt and pepper. Working in batches, dredge steak thoroughly in flour mixture to coat, then dip in egg mixture. Return steak to flour mixture and dredge once more.
• In a large deep-sided skillet over medium heat, heat 1/2 inch oil until shimmering (about 350°). Using tongs, add steak strips, one by one, and cook, in batches, until completely golden, about 2 minutes per side. Drain on a paper towel-lined plate.
• In a small skillet over medium heat, melt butter. Whisk in reserved flour mixture and cook until golden, 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to low and simmer until gravy is thick. Stir in chives and season with salt and pepper.
• Serve steak "fingers" with gravy for dipping.

FINGER STEAKS

Steps:

• Whisk the flour, 3 1/2 teaspoons seasoned salt, and black pepper together in a mixing bowl; set aside. Beat the egg in a separate mixing bowl, then mix in the buttermilk, beer, and hot pepper sauce until smooth; set aside. Cut the steak into strips 1/2-inch wide by 3- to 4-inches long. Place into a mixing bowl, and toss with the remaining 1 teaspoon of seasoned salt.
• Gently press the steak strips into the flour to coat and shake off the excess flour. Place the steak strips into the beaten egg, then toss in the flour again. Gently toss the strips between your hands so the excess flour can fall away. Place onto a baking sheet, and freeze until solid, about 4 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the frozen steak strips in small batches (5 to 7 at a time) until the breading is golden brown, and the beef has cooked to your desired degree of doneness, about 5 minutes for medium-well.

GARLIC FINGERS

Steps:

• Preheat oven to 450 degrees F.
• Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown.
• Sift flour, baking powder and salt into a mixing bowl.
• Cut in 4 T butter until mixture is crumbly like cornmeal.
• Add parsley, dill, and milk, stir just until evenly moist.
• Pour into well-greased 8 x 8-inch pan.
• Spread garlic on top, then cover with cheese.
• Bake for 25 to 30 minutes.
• Cool slightly and cut into fingers.
• For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them.

STEAK FINGERS WITH GRAVY

Steps:

• Combine flour, seasoned salt, pepper, and cayenne in a dish. Whisk together milk and eggs in a separate dish. To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded. Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season gravy with salt and pepper. Serve steak fingers with gravy and a salad. Yum!

SPICY AIR FRYER STEAK FINGERS WITH DILL PICKLE DIP

Steps:

• Cut the cube steak into thin strips (My steaks were small so I cut each in half to make 6 fingers)
• In a small dish, combine the cayenne pepper, brown sugar, paprika, garlic powder, salt, and pepper.
• In a shallow dish, combine half of the spice mixture with 1 cup of almond flour. Add the remaining 2 tablespoons of almond flour to a second dish, and beat the eggs in a third.
• Pat the steak strips dry and season with salt and pepper. Dip each piece into the plain almond flour, then into the egg, then into the seasoned almond flour. Repeat with all of the steak.
• Arrange the breaded steak fingers in a single layer in the basket of your air fryer (cook in batches if necessary). Spritz the top of the steak with olive oil spray, then fry at 400°F for 8 minutes.
• While the steak is cooking, combine the remaining spice mixture with the olive oil and 2 tablespoons of water. Brush the hot sauce onto the cooked steak.
• To make the dill pickle dip: In a small dish combine the sour cream, milk dill pickles, and pickle juice. Refrigerate until ready to serve.

EAST COAST GARLIC FINGERS WITH DONAIR SAUCE

Steps:

• Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
• Add cooking oil and warm water, and mix well.
• Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
• Grease 2, 12" pizza pans, and divide dough in half.
• Roll and stretch the dough until it covers the pan.
• Preheat the oven to 425°
• Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
• Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
• Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
• In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
• Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
• Enjoy!

FRIED STEAK FINGERS

Steps:

• Set up a dredging station using 3 shallow bowls.
• In the first bowl, pour in ¾ cup flour.
• In the second shallow bowl, whisk buttermilk and egg together.
• In the last bowl, whisk remaining flour, bread crumbs, Cajun seasoning, garlic salt, and red pepper flakes together.
• Dip each strip of steak into the flour mixture, then buttermilk and mixture, and finally in the flour and bread crumb mixture, making sure to coat each strip at each station.
• Heat oil in large frying pan over medium high heat.
• Add each piece into hot oil, 6-8 at a time, and cook a couple minutes on each side.
• Remove and place on plate lined with paper towels.
• Serve hot with your favorite dipping sauce.

GARLIC STEAK FINGERS

Steps:

• Cut round steak into fingers about 2 x 6 inches.
• Mix flour, garlic powder, salt and pepper together.
• Dredge steak in flour mixture until fully coated.
• Drop into hot oil and fry until browned.

STEAK FINGERS

Steps:

• Get your skillet hot before putting your steaks into pan. Add just enough oil to cover bottom. They must sizzle just a little bit as you put them into skillet, enough to sear seasoning into steak.
• Cut your steak into long lengths (one to two inches wide).
• Dip them into flour, pressing and rolling flour into steak.
• Place steak into skillet(must sizzle).
• Very "lightly" sprinkle on seasoning.
• Do not over salt. Put seasoning in the palm of your hand and sprinkle on. Do not use from seasoning container.
• Let cook till steak is lightly brown.
• Turn over and sear seasonings into steak.
• Cook till lightly brown and cooked all the way thru.
• Place on steak platter garnished with parsley or place your favorite dip in the center.

STEAK FINGERS WITH MUSTARD CREAM SAUCE

Steps:

• In a shallow bowl, beat eggs. In a medium bowl, combine cracker crumbs, flour and 3 teaspoons cajun seasoning.
• Cut steak in half lengthwise; cut halves diagonally across the grain into 1/2 inch thick strips.
• Dip steak strips into egg mixture; dredge in cracker mixture. Cover and chill 1 hour.
• In a medium bowl, stir together mustard, sour cream and remaining 1 teaspoon cajun seasoning. Cover and chill until ready to serve.
• In a large skillet, pour oil to a depth of 4 inches; heat to 375°F Fry steak strips in batches, 5-7 minutes or until golden. Serve with mustard cream sauce.

17 EASY STEAK APPETIZERS TO WOW YOUR GUESTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHARRED GARLIC RUBBED RIB STEAK

Steps:

• Combine the oil, salt, pepper, dry thyme and garlic in a small bowl. Using this dry rub to season the beef, brush or rub the steaks with this seasoning mix and let marinate at room temperature for 20 minutes.
• Over a hot barbecue grill, or under an oven broiler that has been preheated for at least 20 minutes, cook the steaks on both sides to the desired doneness. Generally, a steak of this size, cooked over a barbecue grill, will be mediumrare within about 8 to 10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger.

CHICKEN FRIED STEAK FINGERS

Steps:

• In a large bowl, whisk together the buttermilk and marinade seasonings.
• Add the steak strips. Use tongs to move the steak around and get each piece coated with the buttermilk mixture. Cover the bowl and set aside for 30 minutes. If you plan to marinate for longer than 30 minutes, place the bowl into the fridge.
• Next, prepare the batter mixture by adding the flour, cornstarch, and seasonings to a large bowl. Whisk to combine.
• Add the oil to a deep Dutch oven or deep cast iron skillet. You will need at least 3 inches of oil in the pot. Pre-heat the oil to 350 degrees F.
• While the oil heats up, working with one piece of steak at a time, remove it from the buttermilk mixture. Gently shake off the excess liquid. Coat the steak well in the flour mixture and set it onto a prepared baking sheet which has been lined with a cooling rack. Do this will all of the steak, working with one piece at a time.
• Once all of the steak has been coated, again, working with one piece at a time, dip it once more into the buttermilk mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack. It's important to double dredge to get the best crispy batter. This also locks the moisture into the steak.
• Now that all of the steak has been dipped and coated twice, it's time to fry. First, preheat your oven to 200 degrees F.
• Fry the steak in batches - about 4 or 5 pieces at a time. It will take about 4-7 minutes for the steak to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet/cooling rack. Set in oven. Do not cover!
• Continue with frying the next batch until all of the steak is done.
• Plate and serve with your favourite sides. Enjoy!