Baked Steak Fingers Recipes

STEAK FINGERS WITH GRAVY

Steps:

• Combine flour, seasoned salt, pepper, and cayenne in a dish. Whisk together milk and eggs in a separate dish. To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded. Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk 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 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 gravy with salt and pepper. Serve steak fingers with gravy and a salad. Yum!

FINGER STEAKS

Steps:

• Whisk the flour, 3 1/2 teaspoons seasoned salt, and black pepper together in a mixing bowl; set aside. Beat the egg in a separate mixing bowl, then mix in the buttermilk, beer, and hot pepper sauce until smooth; set aside. Cut the steak into strips 1/2-inch wide by 3- to 4-inches long. Place into a mixing bowl, and toss with the remaining 1 teaspoon of seasoned salt.
• Gently press the steak strips into the flour to coat and shake off the excess flour. Place the steak strips into the beaten egg, then toss in the flour again. Gently toss the strips between your hands so the excess flour can fall away. Place onto a baking sheet, and freeze until solid, about 4 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the frozen steak strips in small batches (5 to 7 at a time) until the breading is golden brown, and the beef has cooked to your desired degree of doneness, about 5 minutes for medium-well.

STEAK FINGERS

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.

STEAK FINGERS AND GRAVY

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!

STEAK FINGERS

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.

BAKED STEAK

Steps:

• Preheat oven to 375°F.
• Pound steak to tenderize.
• Dredge both sides in flour, salt and pepper.
• In heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan.
• Add Worcestershire sauce, more salt and pepper to taste; remove from heat.
• Layer half the onions in pan, add steak, layer rest of onions, broth, spoon some broth on top.
• Bake for 2 hours, covered, basting steak after 1 hour.
• Remove to cutting board and slice.
• Serve with the gravy.

CHICKEN FRIED STEAK FINGERS

Steps:

• In a shallow bowl, whisk together flour and spices and season with salt and pepper. (Set aside 3 tablespoons for gravy.) In another shallow bowl, whisk together milk and eggs. Season steak generously with salt and pepper. Working in batches, dredge steak thoroughly in flour mixture to coat, then dip in egg mixture. Return steak to flour mixture and dredge once more.
• In a large deep-sided skillet over medium heat, heat 1/2 inch oil until shimmering (about 350°). Using tongs, add steak strips, one by one, and cook, in batches, until completely golden, about 2 minutes per side. Drain on a paper towel-lined plate.
• In a small skillet over medium heat, melt butter. Whisk in reserved flour mixture and cook until golden, 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to low and simmer until gravy is thick. Stir in chives and season with salt and pepper.
• Serve steak "fingers" with gravy for dipping.

DEVILED BAKED STEAK

Steps:

• Trim excess fat from steak; cut into serving-size pieces. Combine flour, mustard, salt and pepper; pound into steak. , In a skillet, brown steak in oil in batches. Place meat in a large baking dish; top with onion. Combine the tomatoes, carrot, brown sugar and Worcestershire sauce; pour over meat. , Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy. Serve meat and gravy with noodles or mashed potatoes.

BAKED STEAK FINGERS

Steps:

• 1. Pre-heat oven to 350 degrees
• 2. Put Olive Oil into 13"X9" baking pan, spread oil evenly across bottom and sides of pan.
• 3. Remove any fat and cut Steak into strips, 1 inch wide and 3 inches long. Put meat into a large bag
• 4. In small bowl, combine flour, Mrs. Dash, salt and pepper. Pour into bag with meat. Shake until all meat is covered evenly with flour.
• 5. Lay meat into pan on top of olive oil. Mist with cooking spray (Pam w/olive oil)
• 6. Cover pan with Aluminum Foil. Bake 1 hour.
• 7. Remove foil last 15 minutes of cooking time. **NOTE: I am going to try with panko bread crumbs next time.