Helen Smiths Finger Steaks Recipes

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.

STEAK FINGERS FOR RARE STEAK LOVERS

Steps:

• Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
• (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
• Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
• Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
• When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
• NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
• P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.

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.

IDAHO STYLE FINGER STEAKS

Steps:

• * 1. 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.
• * 2. 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.
• * 3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• * 4. 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.

TERIYAKI FINGER STEAKS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients.
• Trim fat from steak and slice across the grain into 1/2-in. strips.
• Add the beef to bag; seal bag and turn to coat.
• Refrigerate for 2-3 hours.
• Drain and discard marinade.
• Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.

FINGER STEAK

Steps:

• Slice steak into strips.
• Beat egg and milk.
• Add dry ingredients; beat until smooth.
• Add steak strips; toss to coat.
• Chill for 2 hours or longer.
• Fry in hot oil until light brown; 2-3 minutes.

GOOSE OR DUCK FINGER STEAKS

Steps:

• Cut goose or duck breast into finger size strips. Set aside.
• Combine batter ingredients until smooth.
• Add finger steak pieces, stirring to coat with batter.
• Marinate in batter 20 minutes to 1 hour.
• Deep fat fry a few pieces at a time so that they won't stick together, until browned and floating.
• Remove with slotted spoon and drain on paper towel.
• Serve with seafood cocktail sauce for dipping.