Steak Fingers Recipe -
Steak Fingers Recipe
  • READY IN 25 mins

Steak Fingers

Recipe by  

"Easy to make and a favorite of my family. Excellent with french fries and a salad!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
  2. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
  3. In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
  4. Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
  5. Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2008

Whether you cut this into strips or leave it whole, the trick to a tender round steak for chicken fried steak is to really pound it out. What I've been doing for years (thanks to a very old Fannie Farmer cookbook) is to pound a small amount of flour into both sides of the meat (but pound it out really, really well). Then season as you wish. We like more seasoned food so I use more salt and pepper. Everyone will have a different opinion on the seasoning, so do what tastes good to you. For a heavier coating, double dip your steaks in the egg and flour. For a lighter coating just dip once.

Most Helpful Critical Review
Oct 09, 2003

It's a good basic recipe but definitely needs a little personalization to make it more exciting. I recommend adding the salt & pepper (and any other spices you'll be using) onto the meat before pounding it, the flavor comes through much better that way. I'm also considering adding a splash of Worcestershire sauce to the coating mixture next time I make them. I will be making them again though... they are much better than the pre-made kind with processed beef product.


90 Ratings

Feb 10, 2003

My husband and kids love this recipe. I don't use eggs when coating the steak. I do use a little seasoning salt in my flour bag and dip the steak in water first. I also cook this on a higher heat. It is more tender when it is cooked faster.

Aug 22, 2004

We just made these and I had to tell you they are great.. The only modifications I did was added some garlic. I think next time i will marinade my beef for a little bit after tenderizing it.. Will definately make again..

Apr 20, 2008

I think this recipe is a good start to your steak fingers, but I always add additional spices and herbs to everything I make. This recipe is no exception to that rule. I add Monterey grill seasoning and let my meat soak in milk for a few hours so it tenderizes before breading. I also pound it with a meat mallet before cutting into strips.

Oct 04, 2005

What a disappointment! My son, 12, and I usually enjoy cooking together. We decided to try this recipe. While the prepping was fun, it was sooo tasteless, my husband couldn't even swallow it! I tried adding gravy, honey, anything I could think of to dip it into, and finally ended up dipping it into the disposal. Oh well, better luck next time...

Apr 01, 2003

Not bad, but not good. I would definitely use another type of meat. I love a good country fried steak dish, but this didn't cut it for me. I found a really good country fried steak recipe on this site that i would definitely recommend. It was called Chicken Fried Steak (it was great).

Jan 14, 2006

i always add instant sidekicks potatoe dry flakes to my breading mixture...tastes great


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  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 79 mg
  • 3%

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

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