Recipe by ericn1300
"This recipe was given to me many years ago and is alleged to be the original recipe from a cafe in Boise, Idaho: the purported home of the finger steak. I ate there many times in the 70's and this recipe seems authentic. I always omit the salt as it seems way too salty for me and everyone to whom I passed it along agrees with me, but I included it as that's the way it was given to me. Try dipping in cocktail or fry sauce."
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1 1/2 cups
2 1/2 cups
oil for deep frying
beef tenderloin, cut into 2 1/2x3/4-inch strips
My husband grew up in Boise and every time we visit we had to go to the Torch Cafe for finger steaks. He says these are the ones! Thanks for sharing the recipe!
As daughter of Mylo,owner of the Torch Cafe 1959-1982 It upsets my family when we see people giving out a recipe and saying it is my father's Original Finger Steak recipe. I would like to let all my fellow Allrecipe forums members know that it is not his Original recipe. My family are the only possessors of my dad's recipe and yes, he was the creator of the original. My Dad created them for his own restaurant in Winslow Arizona before WWII.After serving in the army in WWII he returned to Idaho. Mylo's Original Finger Steaks appeared on the front of the Menu's in "59" when Dad was owner of the Torch & until Torch was sold 82 then again in Yuma until 1984 at his 3rd Restaurant before his death.
i use cube steaks, and i also add 1 tbs of garlic powder. that really kicks them up a few notches.
These are the best.......I use 1/2 cornmeal and 1/2 flour and they turn out perfect....I have also used pork instead of beef....
My husband and I just didn't care for the taste. Also, we never heavily salt our food or eat very many processed type foods that tend to have a lot of added salt/sodium and so the salt content here was just too much. At first I thought that was why we didn't like the recipe so after I cooked the first few fingersteaks, I remade the batter using much less salt but then found the herbs to be too prominent. Just not our cup of tea. I did think the batter was a very good texture though. It clung well to the meat and crisped up nicely.
I made this last night with the Blooming Onion and Daddy's fried corn and onions, and everyone liked it. I even used some of the onion dip to dip these fingers in. Very good, thanks for the recipe! BTW, I didn't change a thing, only lessened the ingredients becuase I only had a 2-3 lb. top round steak.
Oh my ridiculously good! We didn't season our meat or anything before and these were some of the best that we've EVER had. My husband grew up in Idaho and his family has made finger steaks all growing up and he couldn't stop eating these. One trick: tenderize the steak before battering them-- it makes them soak up the seasonings a little better from the batter and it makes them, well, tender. Also, you could probably cut back to about 1/2 of the salt or seasoning salt-- one or the other. I also followed some other's advice and made the sauce for the blooming onion... WOW! We'll definitely make these again.
So... we REALLY liked these. BUT.. next time I will be adding garlic salt or garlic powder to them. The batter definitely needs to be refrigerated. It makes a leathery like shell on the finger steaks. We live in the Boise area so we just might need to head over there and try these out. I made the Blooming Onion and Dipping Sauce to go along with it. The finger steaks in that dipping sauce is great!
* Percent Daily Values are based on a 2,000 calorie diet.
Idaho Finger Steaks
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 393
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