"Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's! I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing. A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!" — EMMYJAY1
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grill seasoning, such as McCormick Montreal Steak Seasoning
1 1/2 pounds
boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
2 1/2 cups
salt and pepper to taste
canola oil for deep frying
I've been craving these ever since I moved out of Idaho. This recipe comes really, really close to the ones I remember getting there, and I will definitely make it again.
Freezing them helps keep the batter on - not a totally necessary step, but it does help a lot.
These were ok but I will probably not make again. They were a little to greasy and jsut to much work for the outcome. The kids weren't to thrilled.
A pretty close job but I have Milo's original recipe from the old Torch Cafe in Boise. Don't forget to use the same batter to make some onion rings or the meal is just not complete.
These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe, EmmyJay1! Thank you.
These were excellent! My family raved about these. I didn't freeze prior to frying, we wanted to eat right away. Other than that I followed the reciepe exactly and was impressed. The seasoning was wonderful especially the Montreal steak seasoning. Thanks emmyjay for such a great recipe. I will make these again.
Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt, pepper, and a little bit of garlic powder but the seasoning mix adds more flavor. I added a tsp of baking powder to the flour mixture; it makes the brown crust a bit lighter.
I have to say OMG! I followed the recipe to the letter even freezing them before cooking. It helped keep the coating on when frying. It is just my husband and I So I Fried half the batch and kept the other half frozen to cook another night... Ok I admit it was the next night!Yes they are that good!Thanks for the great recipe! :)
Very yummy. The freezing is important in my opinion. These were gobbled up between another friend and I with the munchies (made less than 1/2 a batch, only had a small steak). I also make onion rings with the same coating. Served with fry sauce (duh). MMMMMmmmmmmmMMMMM!
* Percent Daily Values are based on a 2,000 calorie diet.
Idaho-Style Finger Steaks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 319
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