Finger Steaks Marinade Recipe 45

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.

IDAHO-STYLE FINGER STEAKS

Steps:

• For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
• Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
• For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
• Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
• Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
• Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
• Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
• Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

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.

FINGER STEAKS (MARINADE) RECIPE - (4/5)

Steps:

• Mix top 8 ingredients,then cut up meat into chunks and soak for at least 30 minutes. Coat steak pieces with flour and deep fat fry. This mixture will save for 60 days.

CHICKEN FRIED STEAK FINGERS

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!

MOM'S SIZZLIN' STEAK MARINADE RECIPE

Steps:

• Mix together vegetable oil, Worcestershire sauce, pepper, apple cider vinegar, soy sauce, dry mustard, and lemon juice in a Ziploc bag or an airtight container (like tupperware or rubbermaid).
• Add 3 pounds of steak (about 6) to the marinade (any cut of steak will work).
• Store in fridge to marinate for about 8 hours. Flip over the steaks halfway through marinating.
• Grill over medium-high heat to your liking