STEAK FINGERS AND GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
- To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
- Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
- For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
- Serve the steak fingers with the gravy. Yum!
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
Steps:
- 1. 1Combine flour,salt and pepper in a small bowl; mix well. 2Lightly beat eggs in a medium bowl with milk. Dip steak into egg and milk mixture, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres. 3Heat oil in a large skillet over medium-high heat. Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes. Place steak fingers on a serving platter.
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
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
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