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.
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 130 mins
Total Time: 160 mins
Ingredients
  • 1 pound boneless beef sirloin or cube steak (about 1/2-inch thick)
  • 2 cup buttermilk
  • 1 tsp Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 tsp granulated garlic
  • 2 tsp dry mustard
  • 2 tsp sweet paprika
  • Vegetable oil, for frying
  • 2 cup all-purpose flour
  • Cocktail sauce, for serving, optional
  • French fries, for serving, optional
    • Fry Sauce
  • 1/3 cup mayonnaise
  • 1/3 cup ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp sweet paprika
  • Kosher salt and freshy ground black pepper
Instructions
    For the finger steaks
  1. 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.
    2. For the fry sauce
  2. 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.
  3. Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.