Finger Steaks
Finger Steaks are known for being Idaho's best kept secret, but I'm about to blow the whistle! Crispy, deep fried steak fingers, served with a chimichurri mayo for a South American flair. It's about time the rest of the world finds out about these insanely delicious steak bites!
Ingredients
For the Finger Steaks:
- 1 pound sirloin (or cube) steak
- Salt and freshly ground pepper, to taste
- 2 cups Panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 4 large eggs
- Canola oil, for frying
For the Chimichurri Mayo:
- 1 cup fresh parsley
- 2 tablespoons fresh oregano
- 2 garlic cloves
- ½ teaspoon red pepper flakes, or to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- ½ cup mayo
Equipment
- Dutch Oven or deep fryer
Instructions
Making the Finger Steaks:
- Cut the sirloin steak(s) into ½-inch wide strips, about 3 to 4-inch long. Season with salt and pepper. Reserve.
- In a bowl, combine the Panko breadcrumbs, paprika, garlic powder and a pinch of salt and pepper. Mix well!
- Beat the eggs in a separate bowl. Season with a little bit of salt and pepper.
- Working with a wet hand and a dry hand, dip each steak strip into the eggs, let the excess drip off, and roll in the seasoned breadcrumbs, pressing firmly so the strip is thoroughly coated. Place the coated strips on a plate.
- Heat about 4 cups of oil in a large Dutch Oven. Once hot (between 350º and 375ºF), work in batches and place about 5 or 6 steak strips in the hot oil, frying until golden and turning once if needed.
- Remove the finger steaks to a paper towel lined plate or onto a cooling rack inserted in a baking sheet.
- Repeat until all the finger steaks are done!
- Serve immediately, with the dipping sauce.
Making the Chimichurri Mayo:
- In a food processor, pulse the parsley and oregano until chopped.
- Add the garlic, red pepper flakes, vinegar, lime juice, salt and pepper and pulse to combine. Start pouring the olive oil, with the food processor running. Some of the herbs will puree, but you should still have some that are just chopped.
- In a bowl, combine the chimichurri sauce with the mayo.
- Cover and refrigerate for 1 hour, or overnight.
Notes
Freezing:
You can freeze finger steaks for up to 3 months. Freeze the breaded strips on a cookie sheet, then transfer them to an airtight bag or container and store them in the freezer until you’re ready to fry. When ready to enjoy, you can fry them straight from frozen!
Reheating:
Got leftovers? Reheat in the air fryer (350ºF for about 4 to 6 minutes) or in the oven (400ºF for about 10 to 15 minutes) until hot!Nutrition
Calories: 614kcal, Carbohydrates: 26g, Protein: 36g, Fat: 40g, Saturated Fat: 8g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 267mg, Sodium: 547mg, Potassium: 660mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1709IU, Vitamin C: 23mg, Calcium: 182mg, Iron: 6mg