Finger Steaks Recipe - Allrecipes.com
Finger Steaks Recipe
  • READY IN 4+ hrs

Finger Steaks

Read Reviews (10)

"It's simply a strip of steak that is battered and deep fried. Deep fried steak... Just sit there and let that marinate in your brain for a minute. Yeah, they're way good! Serve with french fries (of course) or BBQ sauce for dipping. Enjoy!" —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 4 hrs 30 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Notes
  • A salty barbeque rub may be used instead of the seasoned salt. Top round steak may be substituted for the flat iron steak. If you're using round steak, tenderize it with a meat mallet first.
  • Keep the steaks warm while frying the batches in a 175 degree F oven on a rack in a sheet pan.

Reviews More Reviews

Most Helpful Positive Review
May 12, 2010

Used a dry Bar B Que rub instead of salt. Served with fried onion and fried bananna rings.

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Most Helpful Critical Review
Mar 11, 2011

i did not care for this...santa didnt like it either

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10 Ratings

Sep 14, 2010

definitely a different twist on things. it was pretty good, i did add some a-1 sauce, 1 more egg, mustard, regular salt and about half a cup more of flour.

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Aug 18, 2010

I couldn't believe how awesome these were! The batter was so good! I couldn't find flat iron steaks so I used flank steaks. I also used a light beer b/c that is all my father-in-law had :) and I chose to omit the hot pepper sauce knowing that my kids would not like it hot. The whole fam loved them. The only thing I would warn is they are a little chewy so watch the little ones when they eat them.

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Apr 13, 2011

Perfecto!

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Jun 21, 2011

There's a local restaurant that's famous for some steak fingers with green chile. These are very close to theirs! Awesome!!!

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Nov 11, 2011

Instead of flat iron steaks I used cubed steaks and I omitted the beer. I also used Montreal Steak Seasoning instead of just salt and pepper. The steak fingers were very tender and delicious.

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Feb 15, 2011

Outstanding! I followed the directions exactly, even freezing the steak fingers after battering. Although it is something I will have to do on the weekend because of the two prep times involved, I will definately be doing it again! The kids came by and while they were "on their way to eat" they ate all the steak pieces before they left our house. NO leftovers!! I will cut back on the salt next time because it was a bit too salty for us, but over all it was just fabulous! They were great with fried potatoes.

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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