Idaho-Style Finger Steaks with Fry Sauce
These fried beef strips are a cross between chicken fried steak and chicken strips. They have been popular restaurant fare in Idaho at least since the 70's, but they are mostly unknown outside of the state. They can be served with all sorts of sauces, the one in this recipe approximates Thousand Islands dressing.
The finger steaks were quite good, though they were a bit salty and the coating fell off the steak too easily. They weren't good enough to justify the extra calories from frying, however, and there have to be better things to do with sirloin. That said, it was a fun thing to make for one night.
These are often served with french fries. I served them with scalloped potatoes
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Idaho-Style Finger Steaks with Fry Sauce
Ingredients
For the steaks
- 1.5 - 2 lbs sirloin steak, about 1/2" thick
- 1 pint buttermilk
- 4 tsp salt, divided
- 2 tsp black pepper, divided
- 2 tsp garlic powder, divided
- 2 tsp dry mustard, divided
- 2 tsp paprika, divided
- 1 tsp Worcestershire sauce
- 2 cups flour
- vegetable oil, for frying
For the fry sauce
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1/2 tsp paprika
- salt & pepper to taste
Directions
For the finger steaks
Trim excess fat from the steak and trim into slices about 3" x 1/2".
Whisk together the buttermilk, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dry mustard, 1 tsp paprika and the Worcestershire sauce in a large bowl. Add the beef strips and coat thoroughly. Cover and refrigerate for 2 hours.
In a separate bowl, mix together the flour with the remaining 2 teaspoons of salt and 1 teaspoons each of black pepper, garlic powder, dry mustard and paprika.
Working with one strip at the time, remove it from the buttermilk mixture, dip it in the flour and then remove it to a plate. Repeat with the rest of the strips. Then, take each strip, dip it once more in the buttermilk mixture followed by the flour mixture.
Heat about 3" of oil in a large cooking pot over medium high heat until it reaches 350&de;gF. Working in batches, add the beef strips making sure they are not overcrowded in the pot. Fry for 2 minutes, turn, and fry for an additional two minutes. Drain to paper towels. Serve with fry sauce.
For the fry sauce
Whisk all ingredients together in a small bowl.
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Adapted from a recipe at The Food Network
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