Idaho Finger Steaks Food

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IDAHO FINGER STEAKS RECIPE



Idaho Finger Steaks Recipe image

Crispy and perfectly seasoned on the outside, tender and juicy on the inside. Addicting little strips of goodness!

Provided by Erin

Categories     Main Course

Number Of Ingredients 11

1 1/2 lbs sirloin, tenderized
1 egg
2 cups buttermilk
1 tsp Worcestershire
2 cups flour
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 cups oil

Steps:

  • Slice tenderized sirloin against the grain, in 1/2-inch by 3-inch strips.
  • In a large bowl, mix together egg, buttermilk, and Worcestershire. Add sirloin strips. Cover and refrigerate for 2 hours.
  • Stir together flour with the spices. Remove strips and from buttermilk and wipe off excess buttermilk. Dip each strip in seasoned flour mixture and fully coat. Place onto a sheet of parchment. Allow steak to rest at least 10 minutes for the breading to adhere to the steak.
  • Heat 2 inches of oil in a dutch oven or high-sided skillet, over medium heat, until it reaches 375 degrees.
  • In batches, place steaks in hot oil and cook 1-2 minutes on each side, until brown. Use a thermometer to monitor temperature, and turn the heat up, if needed, to maintain cooking temperature once steaks have been added.
  • Remove steaks to a paper towel-lined plate and cook remaining batches. Steaks can be kept on a baking sheet in a 200-degree oven to stay warm while you are cooking the other batches.
  • Serve hot with your favorite dipping sauce, like BBQ, honey mustard, or ranch.

Nutrition Facts : Calories 825 kcal, ServingSize 1 serving

IDAHO-STYLE FINGER STEAKS



Idaho-Style Finger Steaks image

Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's! I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing. A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!

Provided by EMMYJAY1

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 3h40m

Yield 4

Number Of Ingredients 9

1 egg
2 cups buttermilk
2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
½ cup all-purpose flour
1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
2 ½ cups all-purpose flour
2 teaspoons garlic powder
salt and pepper to taste
3 cups canola oil for deep frying

Steps:

  • 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.
  • 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.
  • Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
  • 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 825.9 calories, Carbohydrate 80.1 g, Cholesterol 142.2 mg, Fat 35.4 g, Fiber 2.8 g, Protein 43.7 g, SaturatedFat 9.5 g, Sodium 1588.3 mg, Sugar 6.6 g

IDAHO-STYLE FINGER STEAKS



Idaho-Style Finger Steaks image

Steak's answer to chicken fingers, these two- to three-inch segments of sirloin or cube steak are dredged twice in a spiced batter for a thick, crunchy coating after frying. Dip in cocktail or barbecue sauce to enhance the earthy flavor of the fried beef.

Provided by Young Sun Huh

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 11

1 pound boneless beef sirloin or cube steak (1/2-inch thick)
2 cups buttermilk
1 teaspoon Worcestershire sauce
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons dry mustard
2 teaspoons sweet paprika
Vegetable oil, for frying
2 cups all-purpose flour
Serving suggestions: french fries and cocktail sauce or BBQ sauce

Steps:

  • 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, cover and refrigerate for 2 hours.
  • Fill a large Dutch oven with about 3 inches of oil, attach a deep fat 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.
  • Remove the marinating meat with a slotted spoon to a plate. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour until well coated.
  • Dipped a few dredged steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto a paper-towel-lined plate.
  • Serve the steak fingers with BBQ or cocktail sauce and French fries if you'd like.

IDAHO STYLE FINGER STEAKS



Idaho Style Finger Steaks image

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

1 egg
2 cups buttermilk
2 tablespoons grill seasoning
1 1/2 lbs boneless beef sirloin steaks, cut into 2 1/2 x 1/4 inch strips
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper
3 cups canola oil (for deep frying)

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

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