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Idaho Finger Steaks Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 lb beef sirloin or cube steak, 1/2" thick
2 c buttermilk 1 t Worcestershire sauce
4 t kosher salt
2 t granulated garlic
2 t dry mustard
vegetable oil, for frying
cornstarch
2 c flour
Directions:
Directions:
Trim the excess fat and silverskin from the steak and cut into strips about 1/2" wide and 2-3 " long. Whisk together the buttermilk, Worcestershire, 2stt of the salt and 1 t each of the black pepper, granulated garlic and dry mustard in a bowl. Add the steak trips to the buttermilk mixture and refrigerate for 2 hours.
Heat 3" of oil in a Dutch oven to 350º. Whisk together the flour, the remaining 2 t salt and 1 t each of the black pepper, granulated garlic, dry mustard and paprika in a shallow dish. Strain the meat, reserving the buttermilk mixture, and dust the pieces with cornstarch.

In batches, dredge the strips into the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour. 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 minutes, remove the with a slotted spoon onto a paper-towel-lined plate.
Serve immediately with French fries and cocktail or barbecue sauce.

 

 

 

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