EASY SUPER BOWL SUNDAY STEAK FINGERS
We decided it would be all finger foods today. Steak fingers are easy and just right for Super Bowl Sunday. This was our pre-game snack lunch. Make your favorite dipping sauce, mine just happens to be catsup. I made this for 2, increase ingredients for more servings.
Provided by Diane Atherton @DeeDee2011
Categories Beef
Number Of Ingredients 13
Steps:
- Cut steak into 1-inch strips; set aside.
- Beat egg and milk together in a bowl. Mix flour and seasoning together in another bowl. Set up a 3rd bowl with panko bread crumbs (I added a little salt to the crumbs).
- Over medium/high heat, heat oil and butter. Watch carefully and don't burn.
- Dredge steak strips in flour mixture, dip in egg mixture, and then dredge in bread crumbs. Place a few strips at a time in hot oil, fry about 2 minutes on each side until golden brown and done.
- Serve with your favorite dipping sauce. Catsup would be mine.
GOLDEN STEAK FINGERS
My family loves it and I cook them for our home and it is so easy and simple to make it and they are so delicious and crunchy.
Provided by Lisa Johnson
Categories Steaks and Chops
Time 35m
Number Of Ingredients 9
Steps:
- 1. Combine flour, Parmesan, basil, salt and pepper in a small bowl; mix well. Lightly beat eggs in a medium bowl. Dip steak into eggs, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres. Heat oil in a large skillet over medium-high heat. Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes. Meanwhile, heat marinara sauce in a small saucepan over medium-low heat. Place steak fingers on a serving platter. Serve with sauce for dipping.
SLATE'S NEW MEXICO STEAK FINGERS
Steps:
- Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips. Season with salt and pepper. Place the steak in the buttermilk and marinate in the refrigerator for 2 hours. While the steak is marinating, make your sauces.
- Green Chile Sauce: Heat a medium size saucepan over medium-high heat. Add the oil. When the oil is hot, add the onions and garlic and saute for a few minutes. Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften. Transfer to a blender and puree until smooth. Return to the pan and simmer over low heat for 10 minutes. Season, to taste, with salt and pepper. Keep warm.
- Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook over low heat for 5 minutes, stirring constantly. Whisk in the milk and bring to boil.
- Over low heat, whisk in cheese until it is all melted. Remove from the heat and season with salt and pepper, to taste. Keep warm.
- Heat the oil in medium to large heavy bottom casserole to 350 degrees F.
- Dredge the steak fingers in flour and place into hot oil. Fry for 4 minutes, or until golden brown. Remove to a paper towel lined plate and season with salt and pepper.
- Spoon cheese sauce onto a plate. Place steak fingers in a pile and spoon green chile sauce on top.
STEAK FINGERS
A Steak Fingers Recipe featuring strips of cube steak coated in a flavorful dredge and dropped in sizzling oil until they've achieved crunchy, golden beefy perfection!
Provided by Kelly Anthony
Categories Main Course
Time 27m
Number Of Ingredients 8
Steps:
- Cut each steak into 3 strips, about 1 ¼" wide, and set aside until ready to use.
- Have a dredging station ready with three rimmed trays or pie dishes. In the first tray whisk together 1 cup flour, 1 teaspoon of salt and a ½ teaspoon of pepper. In the second try, combine milk and eggs. For the third tray, whisk together 1 cup flour, cracker crumbs, 1 ½ teaspoon salt, and 1 teaspoon black pepper.
- Add canola oil to a large frying pan, Dutch oven, or cast-iron skillet over medium-high heat and allow to come to temperature. The oil should be between 350°- 375°.Next to the skillet, have ready a rimmed baking sheet, lined with paper towels. Place a cooling rack atop the paper towels if you do not want the bottom of your steak fingers to get soggy.
- In the meantime, dredge each piece of steak in the flour mixture, then the egg wash, followed by the flour-cracker mixture. Make sure to coat both sides of the steak strips thoroughly and evenly across each station.
- Add the steak fingers to the oil in batches, taking care not to overcrowd the skillet. Cook for 3 ½ minutes, turn and cook for an additional 3 minutes on the other side.
- Sprinkle the strips with Kosher salt while they are still hot for an extra punch of flavor (if desired). Serve alongside mashed potatoes and Homemade Country Gravy and enjoy.
Nutrition Facts : Calories 677 kcal, Carbohydrate 35 g, Protein 42 g, Fat 40 g, SaturatedFat 10 g, Cholesterol 165 mg, Sodium 1712 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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!
CHICKEN FRIED STEAK FINGERS
Steak is marinated in buttermilk and seasonings to tenderize and flavour before being double coated in a light batter. The steak is fried until golden and crunchy on the outside, but is still moist and tender on the inside. Chicken Fried Steak Fingers have the flavour and crunch of fried chicken but with steak instead!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the buttermilk and marinade seasonings.
- Add the steak strips. Use tongs to move the steak around and get each piece coated with the buttermilk mixture. Cover the bowl and set aside for 30 minutes. If you plan to marinate for longer than 30 minutes, place the bowl into the fridge.
- Next, prepare the batter mixture by adding the flour, cornstarch, and seasonings to a large bowl. Whisk to combine.
- Add the oil to a deep Dutch oven or deep cast iron skillet. You will need at least 3 inches of oil in the pot. Pre-heat the oil to 350 degrees F.
- While the oil heats up, working with one piece of steak at a time, remove it from the buttermilk mixture. Gently shake off the excess liquid. Coat the steak well in the flour mixture and set it onto a prepared baking sheet which has been lined with a cooling rack. Do this will all of the steak, working with one piece at a time.
- Once all of the steak has been coated, again, working with one piece at a time, dip it once more into the buttermilk mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack. It's important to double dredge to get the best crispy batter. This also locks the moisture into the steak.
- Now that all of the steak has been dipped and coated twice, it's time to fry. First, preheat your oven to 200 degrees F.
- Fry the steak in batches - about 4 or 5 pieces at a time. It will take about 4-7 minutes for the steak to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet/cooling rack. Set in oven. Do not cover!
- Continue with frying the next batch until all of the steak is done.
- Plate and serve with your favourite sides. Enjoy!
Nutrition Facts : Calories 886 kcal, Carbohydrate 112 g, Protein 45 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 110 mg, Sodium 835 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 14 g, ServingSize 1 serving
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
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