STEAK FINGERS
Easy to make and a favorite of my family. Excellent with french fries and a salad!!
Provided by SAMME
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
- Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
- In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
- Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
- Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.
Nutrition Facts : Calories 498.5 calories, Carbohydrate 37.4 g, Cholesterol 134.5 mg, Fat 28.1 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 6.5 g, Sodium 79.1 mg, Sugar 1.7 g
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.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the finger steaks: Trim the excess fat and silver skin 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 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.
- For the fry sauce: 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.
- Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
- 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.
- 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.
- 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.
- Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.
STEAK FINGERS FOR RARE STEAK LOVERS
If you love rare or medium rare steak, this recipe is for you. My mother used to prepare this recipe for us kids (and she passed away recently at age 81--so it's a pretty old recipe). I believe these steak fingers were served at a Houston restaurant that she worked in during the 1960s. This dish goes well with hot rice. Be sure to cook your rice before you cook the steak fingers because this recipe is very fast! Note: The steak fingers are meant to turn out juicy, not "crispy."
Provided by Glitterik
Categories Meat
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
- (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
- Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
- Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
- When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
- NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
- P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.
Nutrition Facts : Calories 285, Fat 4.8, SaturatedFat 1.6, Cholesterol 64.6, Sodium 2070.6, Carbohydrate 25.9, Fiber 1.1, Sugar 0.7, Protein 32.9
SHAVED STEAK FRENCH DIP WITH SWISS
Did you know... The French Dip sandwich is an American invention, with the name simply referring to the style of bread, rather than any French origin.
Provided by Amy H.
Categories Sandwiches
Time 25m
Number Of Ingredients 12
Steps:
- 1. In a small sauce pan, combine the onion soup mix, beef broth, sugar, and Worcestershire sauce and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes.
- 2. Meanwhile, heat 2 Tbsp. olive oil in nonstick skillet. Season the steak with salt and ground pepper. Saute until meat is fully cooked.
- 3. Set oven to broil: Divide meat between 4 buns. Add a slice of cheese to the top and broil just until cheese is melted and begining to brown slightly.
- 4. Serve with a side of Aujus!
SHAWN'S STEAK FINGERS
I developed this recipe after reading several recipes from around the internet. My family loves this recipe and I think you will enjoy this very flavorful food. The family loves it with cream style county gravy.
Provided by shawn4824
Categories Steak
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice round steak into 1-1/4" strips.
- Wisk together milk, 1/2 cup of flour, 3 eggs, 1/2 cup of Montreal Steak Seasoning together in a medium sized mixing bowl.
- Add sliced meat to milk mixture.
- Marinate for 1-2 hours in the refrigerator
- Crush saltines - fine.
- Flour: Combine 3 cups of flour, garlic powder, 1/4 cup of Montreal steak seasoning, black pepper, crackers and seasoning salt.
- after meat is done marinating, dredge strips in the flour, thoroughly coating all sides of the meat.
- In a frying pan add about an 1-1/2" of oil (i use peanut or canola).
- over medium heat add coated strips to oil and fry until golden brown.
Nutrition Facts : Calories 691, Fat 25.2, SaturatedFat 10.6, Cholesterol 220.5, Sodium 189.6, Carbohydrate 66.4, Fiber 3.1, Sugar 0.4, Protein 46.9
BRAISED BEEF SHANK WITH WINE AND TARRAGON
Was at the grocery store and beef shanks were on sale, brought it home and this was the result.
Provided by zuklaak
Categories Main Dish Recipes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
- Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
- Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g
GOLDEN STEAK FINGERS
Tender, steak with a golden crust. I like mine with a spicy sweet dressing like western. try this with pork strips too. From Best Loved Community Recipes.
Provided by LAURIE
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pound steak to 1/4 inch thick.
- Sprinkle with lemon pepper and salt.
- Cut into 1 inch strips.
- Place in buttermilk for about 5 minutes.
- Remove and then dredge in flour.
- In large skillet over med heat, heat 2 TBS oil.
- Add 1/2 of the steak strips and brown on both sides.
- About 3-4 minutes.
- Move to paper towels, then transfer to warm plate and keep warm.
- Repeat with remaining strips.
- Serve with dipping sauces of your choice.
Nutrition Facts : Calories 451.7, Fat 25.5, SaturatedFat 6.4, Cholesterol 70.4, Sodium 234.8, Carbohydrate 25.3, Fiber 0.8, Sugar 1.6, Protein 28.6
GARLIC STEAK FINGERS
Make and share this Garlic Steak Fingers recipe from Food.com.
Provided by Dienia B.
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut round steak into fingers about 2 x 6 inches.
- Mix flour, garlic powder, salt and pepper together.
- Dredge steak in flour mixture until fully coated.
- Drop into hot oil and fry until browned.
Nutrition Facts : Calories 1040.5, Fat 81, SaturatedFat 17.4, Cholesterol 165.6, Sodium 710.6, Carbohydrate 26, Fiber 1.2, Sugar 0.1, Protein 50.6
IDAHO-STYLE FINGER STEAKS
Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's! I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing. A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!
Provided by EMMYJAY1
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Nutrition Facts : Calories 825.9 calories, Carbohydrate 80.1 g, Cholesterol 142.2 mg, Fat 35.4 g, Fiber 2.8 g, Protein 43.7 g, SaturatedFat 9.5 g, Sodium 1588.3 mg, Sugar 6.6 g
STEAK FINGERS
Mouth watering tenderized round steak, seasoned perfectly with chef deedee's special seasons. Cooked in long lengths and can also be dipped in hot salsa and ranch dressing ...great for holidays and appetizers as well as just eaten by candle lite for a classy dinner for guest and family along with your side dishes. Quick and easy! No spending all day in the kitchen.
Provided by Chef DEEdeeCOOK
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Get your skillet hot before putting your steaks into pan. Add just enough oil to cover bottom. They must sizzle just a little bit as you put them into skillet, enough to sear seasoning into steak.
- Cut your steak into long lengths (one to two inches wide).
- Dip them into flour, pressing and rolling flour into steak.
- Place steak into skillet(must sizzle).
- Very "lightly" sprinkle on seasoning.
- Do not over salt. Put seasoning in the palm of your hand and sprinkle on. Do not use from seasoning container.
- Let cook till steak is lightly brown.
- Turn over and sear seasonings into steak.
- Cook till lightly brown and cooked all the way thru.
- Place on steak platter garnished with parsley or place your favorite dip in the center.
Nutrition Facts : Calories 455, Fat 1.2, SaturatedFat 0.2, Sodium 2.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
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