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Steak Fingers

Steak Fingers

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SAMME

Easy to make and a favorite of my family. Excellent with french fries and a salad!!

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
  2. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
  3. In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
  4. Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
  5. Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.
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Reviews

BroncosFan
103
5/9/2008

Whether you cut this into strips or leave it whole, the trick to a tender round steak for chicken fried steak is to really pound it out. What I've been doing for years (thanks to a very old Fannie Farmer cookbook) is to pound a small amount of flour into both sides of the meat (but pound it out really, really well). Then season as you wish. We like more seasoned food so I use more salt and pepper. Everyone will have a different opinion on the seasoning, so do what tastes good to you. For a heavier coating, double dip your steaks in the egg and flour. For a lighter coating just dip once.

JOLLEYMOMMA
54
2/10/2003

My husband and kids love this recipe. I don't use eggs when coating the steak. I do use a little seasoning salt in my flour bag and dip the steak in water first. I also cook this on a higher heat. It is more tender when it is cooked faster.

ASHLYNNS MOMMY
40
10/9/2003

It's a good basic recipe but definitely needs a little personalization to make it more exciting. I recommend adding the salt & pepper (and any other spices you'll be using) onto the meat before pounding it, the flavor comes through much better that way. I'm also considering adding a splash of Worcestershire sauce to the coating mixture next time I make them. I will be making them again though... they are much better than the pre-made kind with processed beef product.