Finger Steaks

Finger Steaks

11

"It's simply a strip of steak that is battered and deep fried. Deep fried steak... Just sit there and let that marinate in your brain for a minute. Yeah, they're way good! Serve with french fries (of course) or BBQ sauce for dipping. Enjoy!"

Ingredients

4 h 30 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk the flour, 3 1/2 teaspoons seasoned salt, and black pepper together in a mixing bowl; set aside. Beat the egg in a separate mixing bowl, then mix in the buttermilk, beer, and hot pepper sauce until smooth; set aside. Cut the steak into strips 1/2-inch wide by 3- to 4-inches long. Place into a mixing bowl, and toss with the remaining 1 teaspoon of seasoned salt.
  2. Gently press the steak strips into the flour to coat and shake off the excess flour. Place the steak strips into the beaten egg, then toss in the flour again. Gently toss the strips between your hands so the excess flour can fall away. Place onto a baking sheet, and freeze until solid, about 4 hours.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry the frozen steak strips in small batches (5 to 7 at a time) until the breading is golden brown, and the beef has cooked to your desired degree of doneness, about 5 minutes for medium-well.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Notes
  • A salty barbeque rub may be used instead of the seasoned salt. Top round steak may be substituted for the flat iron steak. If you're using round steak, tenderize it with a meat mallet first.
  • Keep the steaks warm while frying the batches in a 175 degree F oven on a rack in a sheet pan.

Reviews

11
  1. 11 Ratings

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Most helpful

Used a dry Bar B Que rub instead of salt. Served with fried onion and fried bananna rings.

Most helpful critical

i did not care for this...santa didnt like it either

Used a dry Bar B Que rub instead of salt. Served with fried onion and fried bananna rings.

definitely a different twist on things. it was pretty good, i did add some a-1 sauce, 1 more egg, mustard, regular salt and about half a cup more of flour.

I couldn't believe how awesome these were! The batter was so good! I couldn't find flat iron steaks so I used flank steaks. I also used a light beer b/c that is all my father-in-law had :) and...

Instead of flat iron steaks I used cubed steaks and I omitted the beer. I also used Montreal Steak Seasoning instead of just salt and pepper. The steak fingers were very tender and delicious.

There's a local restaurant that's famous for some steak fingers with green chile. These are very close to theirs! Awesome!!!

Outstanding! I followed the directions exactly, even freezing the steak fingers after battering. Although it is something I will have to do on the weekend because of the two prep times involve...

Another good variation, I like the egg batter but I'll stick with mine.

i did not care for this...santa didnt like it either