Tuesday, October 1, 2013

Idaho Style Finger Steaks

 There was a time in my life that we deep fat fried all the time.  Now due to many different reasons I really don't like to deep fat fry things and very rarely do it.  My family had been bugging me for finger steaks.  I mentioned trying them baked this time...my family instantly glared at me and insisted that would not be good.  So I obliged and they were delicious!! I won't deep fry often but this is one thing I will keep doing because we only eat it once in a great while.  The rumor is that Finger Steaks originally started in Idaho (my home state) so how could I not try this recipe out.  It was similar to what my mother in law makes.  Recipe is a definite keeper also!! 

Idaho Style Finger Steaks 
from The Cooking Channel
1 pound boneless beef sirloin or cube steak (1/2-inch thick)
2 cups buttermilk
1 teaspoon Worcestershire sauce
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic salt
2 teaspoons dry mustard
2 teaspoons sweet paprika
Vegetable oil, for frying (I used Canola)
2 cups all-purpose flour
Trim the excess fat 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 of the salt and 1 teaspoon each of the black pepper, granulated garlic, dry mustard and paprika in a bowl.
Heat 3 inches of oil in a Dutch oven or deep fryer to 400 degrees F.

Whisk together the flour, the remaining 2 teaspoons salt and the remaining 1 teaspoon each of the black pepper, granulated garlic, dry mustard and paprika in a shallow dish.
In batches, dredge the strips into the buttermilk mixture and then the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour. (Yes the double dip method).
(I doubled the recipe because hubby cut up a lot of steak.)
Dip the double-dredged strips carefully into the hot oil. You will need to fry them in batches to avoid overcrowding. When the strips are golden brown and crisp, about 4-5 minutes,
remove them onto a paper-towel-lined plate.
Dip in Ranch, BBQ Sauce or Cocktail Sauce.

1 comment:

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