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.
TERIYAKI FINGER STEAKS
Make and share this Teriyaki Finger Steaks recipe from Food.com.
Provided by Jazz Lover
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients.
- Trim fat from steak and slice across the grain into 1/2-in. strips.
- Add the beef to bag; seal bag and turn to coat.
- Refrigerate for 2-3 hours.
- Drain and discard marinade.
- Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.
Nutrition Facts : Calories 54.2, Fat 2.4, SaturatedFat 0.2, Sodium 710.3, Carbohydrate 7, Fiber 0.3, Sugar 5, Protein 1.2
IDAHO STYLE FINGER STEAKS
Make and share this Idaho Style Finger Steaks recipe from Food.com.
Provided by Loren M Z
Categories Deer
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- * 1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- * 2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- * 3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- * 4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Nutrition Facts : Calories 2187.9, Fat 194.2, SaturatedFat 23.8, Cholesterol 171.7, Sodium 238.2, Carbohydrate 66.6, Fiber 2.2, Sugar 6.5, Protein 46.3
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.
GOOSE OR DUCK FINGER STEAKS
A friend shared this batter recipe with me when we lived in Idaho. As a newly married cook, I wasn't quite sure what to do with goose and duck breasts. I've also used it on venison, but think the fowl is much better. This is probably not as healthy as some wild game recipes, but fun and tasty for a change!
Provided by JustJan
Categories Wild Game
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut goose or duck breast into finger size strips. Set aside.
- Combine batter ingredients until smooth.
- Add finger steak pieces, stirring to coat with batter.
- Marinate in batter 20 minutes to 1 hour.
- Deep fat fry a few pieces at a time so that they won't stick together, until browned and floating.
- Remove with slotted spoon and drain on paper towel.
- Serve with seafood cocktail sauce for dipping.
Nutrition Facts : Calories 307.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 98, Sodium 524.1, Carbohydrate 18.4, Fiber 0.6, Sugar 0.2, Protein 20.4
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