Easysteaknuggets Recipes

DEEP FRIED STEAK NUGGETS.

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.

CHEESY BEEF NUGGETS

Steps:

• Set oven to 400°F.
• Grease a cookie sheet.
• Cut the beef into bite-size squares (about 1-1/4-inch squares).
• Season the beef squares with the steak seasoning.
• Shake the steak pieces in a plastic bag containing the flour (seasoned with salt and pepper), until each piece is individually coated.
• Refrigerate steak while continuing preparation.
• In a bowl, thoroughly blend the corn flake crumbs with the chopped pecans, Parmesan cheese, paprika and nutmeg (if using); set aside.
• In a saucepan, melt the butter.
• Add in the 2 Tbsp flour, and stir until flour is completely dissolved.
• Whisk in the 1 cup of half and half cream, stir until the mixture come to a light boil, and thickens; lower the heat to a simmer.
• Add in the grated cheddar cheese and Worcestershire sauce, and continue stirring and cooking until the cheese is completely melts; turn off the heat, and keep the mixture warm.
• Dip each piece of the floured steak square in the cheese sauce, then roll in the bowl of dry crumb mixture (make sure that all sides are coated).
• Place on a well-greased cookie sheet, leaving spaces between each square.
• Bake for 15 minutes, or until the steak squares are a deep, golden brown.
• Cool slightly before removing with a spatula.

IDAHO-STYLE FINGER STEAKS

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.

EASY STEAK NUGGETS

Steps:

• Cut steak into 1/2 inch cubes.
• mix bread crumbs and seasonings together in bowl.
• dip cut steak into water to moisten and then coat it with the breadcrumb mixture.
• Place on lightly greased cooking sheet.
• Continue with the rest of steak.
• Place into oven at 400 degrees for about 15 minutes.
• Check for doneness and serve-- Very simple but very good.