Idaho-Style Finger Steaks recipe
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Ingredients
- 1 egg 2 cups buttermilk 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning ½ cup all-purpose flour 1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips 2 ½ cups all-purpose flour 2 teaspoons garlic powder salt and pepper to taste 3 cups canola oil for deep frying
Nutrition Info
- 825.9 caloriescarbohydrate: 80.1 gcholesterol: 142.2 mgfat: 35.4 gfiber: 2.8 gprotein: 43.7 gsaturatedFat: 9.5 gservingSize: -sodium: 1588.3 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Idaho-Style Finger Steaks
Directions
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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.