If you’re craving something hearty, flavorful, and oh-so-satisfying, look no further than Idaho Finger Steaks. This dish is everything you want in a comfort food classic—crispy on the outside, tender on the inside, and packed with mouthwatering flavor. Imagine sinking your teeth into perfectly seasoned strips of steak, battered and fried until golden brown and crispy. It’s the kind of meal that makes you want to go back for seconds (and maybe even thirds). Trust me, once you try these finger steaks, you’ll be hooked.
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Why You’ll Love Idaho Finger Steaks
Let’s be real: Idaho Finger Steaks are the definition of comfort food, but they’re also so much more. Here’s why this recipe is a keeper:
- Versatile: Perfect for a cozy dinner at home or as a showstopper at your next BBQ. These finger steaks are always a hit, whether you serve them as an appetizer or a main dish.
- Budget-Friendly: Beef strips are budget-friendly yet flavorful, and when paired with simple ingredients like flour and seasoning, you get a dish that’s both affordable and impressive.
- Quick and Easy: While it may seem like a complex dish, these finger steaks come together in just a few simple steps. It’s the perfect recipe for when you want something delicious but don’t have all day to cook.
- Crowd-Pleasing: Whether you’re feeding a group of hungry friends or just yourself, these finger steaks are a guaranteed crowd-pleaser. The crispy coating and juicy steak inside are sure to win everyone over.
- Customizable: Love a bit of spice? Toss some cayenne pepper into the seasoning. Want something milder? Stick to the basics. These finger steaks are adaptable to your taste preferences.
Ingredients
Here’s what makes these Idaho Finger Steaks so irresistible:
For the Finger Steaks:
- Beef strips (such as sirloin or flank steak)
- Salt and pepper
- All-purpose flour
- Garlic powder
- Onion powder
- Paprika
- Eggs
- Vegetable oil for frying
For the Dipping Sauce (optional but highly recommended):
- Ketchup
- Worcestershire sauce
- Hot sauce (optional)
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking and turn these ingredients into something amazing:
1. Prep the Steak: Slice your beef into thick strips, about 3 to 4 inches long. Season them generously with salt and pepper on both sides.
2. Make the Coating: In one bowl, whisk together flour, garlic powder, onion powder, and paprika. In another bowl, beat the eggs.
3. Coat the Steak: Dip each steak strip first into the egg mixture, ensuring it’s fully coated, and then into the flour mixture, pressing gently to make sure the coating sticks. Repeat this for all the steak strips.
4. Heat the Oil: In a large skillet or deep fryer, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. You’ll want the oil to be hot enough to fry the steaks, but not so hot that they burn.
5. Fry the Steaks: Carefully place the coated steak strips into the hot oil, frying them in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the steak is golden brown and crispy.
6. Drain and Serve: Once the finger steaks are crispy and cooked through, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. Serve with Dipping Sauce: For the ultimate finger steak experience, serve with a side of dipping sauce made from ketchup, Worcestershire sauce, and a dash of hot sauce for a little kick.
8. Enjoy: Serve your finger steaks warm with your favorite sides and enjoy!
Nutrition Facts
Servings: 4
Calories per serving: 450-500
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
How to Serve Idaho Finger Steaks
These finger steaks are great on their own, but you can easily pair them with a few delicious sides to complete your meal:
- French Fries: You can’t go wrong with classic fries. The crispy potatoes complement the steak perfectly.
- Coleslaw: A tangy, crunchy slaw provides a nice balance to the richness of the finger steaks.
- Roasted Vegetables: Try pairing with roasted carrots, zucchini, or asparagus for a healthy side.
- Salads: A fresh green salad with a light vinaigrette works as a refreshing contrast to the crispy, savory finger steaks.
Additional Tips
Here are some extra tips to make sure your Idaho Finger Steaks are always a hit:
- Prep Ahead: You can coat the steak strips ahead of time and store them in the fridge until you’re ready to fry them. This makes the cooking process even quicker.
- Spice It Up: Add a pinch of cayenne pepper or chili powder to the seasoning mix if you want some extra heat.
- Dietary Adjustments: If you prefer a gluten-free version, simply swap the all-purpose flour for a gluten-free flour blend.
- Storage Tips: Store leftover finger steaks in an airtight container in the fridge for up to 2 days. Reheat them in the oven to restore some of their crispiness.
- Double the Recipe: These are great for feeding a crowd, so feel free to double the recipe if you’re hosting a gathering.
FAQ Section
Q1: Can I use a different type of beef for finger steaks?
A1: Yes! While sirloin or flank steak are ideal, you can use any tender cut of beef. Just be sure to slice it into strips so it cooks quickly and evenly.
Q2: Can I make these finger steaks in the oven?
A2: Yes, you can bake them in the oven for a healthier version. Preheat your oven to 400°F (200°C), place the coated steak strips on a baking sheet lined with parchment paper, and bake for about 12-15 minutes, flipping halfway through.
Q3: How do I make the dipping sauce?
A3: The dipping sauce is simple to make! Just combine ketchup, Worcestershire sauce, and a little hot sauce in a small bowl. Adjust the ingredients to your taste for more or less spice.
Q4: How do I keep the steak strips from getting soggy?
A4: Make sure to fry the finger steaks in hot oil so they cook quickly and stay crispy. Also, draining them on paper towels helps remove any excess oil and keeps them crispy.
Q5: Can I freeze these finger steaks?
A5: Yes! After frying, let them cool completely and store them in an airtight container or freezer bag. When you’re ready to eat, reheat them in the oven at 375°F (190°C) for about 10-15 minutes.
Q6: Can I make these finger steaks with chicken instead of beef?
A6: Yes! You can use chicken tenders or boneless chicken breasts cut into strips for a chicken version of these finger steaks.
Q7: How can I make these finger steaks less greasy?
A7: To reduce greasiness, make sure the oil is hot enough before adding the steak strips, and don’t overcrowd the pan. Fry in batches if necessary, and drain the cooked steak strips on paper towels.
Q8: Can I make these in advance?
A8: While it’s best to enjoy them fresh, you can prep the steak strips and coat them in flour ahead of time. Store them in the fridge until you’re ready to cook them.
Q9: How do I store leftovers?
A9: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
Q10: Can I double the recipe?
A10: Absolutely! You can double or triple the recipe to serve more people, just make sure to fry the finger steaks in batches to avoid overcrowding the pan.
Conclusion
These Idaho Finger Steaks are the perfect way to treat yourself to something indulgent, crispy, and flavorful. Whether you’re serving them as a snack, a main dish, or at a gathering, they’re sure to be a hit. Try them out, and enjoy the crunchy, savory goodness of these delicious finger steaks!
Print
Idaho Finger Steaks
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
Description
Finger Steaks are a crispy, deep-fried steak appetizer that’s been Idaho’s best-kept secret—until now! These juicy steak fingers, paired with a tangy chimichurri mayo, offer a South American flair with every bite. Perfect for your next gathering or a fun snack, they’re quick to make, flavorful, and absolutely irresistible!
Ingredients
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1 pound sirloin (or cube) steak
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Salt and freshly ground pepper, to taste
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2 cups Panko breadcrumbs
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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4 large eggs
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Canola oil, for frying
For the Chimichurri Mayo:
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1 cup fresh parsley
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2 tablespoons fresh oregano
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2 garlic cloves
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1/2 teaspoon red pepper flakes (or to taste)
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1 tablespoon red wine vinegar
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1 tablespoon lime juice
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Salt and freshly ground pepper, to taste
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2 tablespoons olive oil
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1/2 cup mayo
Instructions
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Cut the sirloin steak into ½-inch wide strips, about 3 to 4 inches long. Season with salt and pepper, then set aside.
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In a bowl, combine Panko breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper. Mix well.
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Beat the eggs in a separate bowl, adding a bit of salt and pepper.
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Using one wet hand and one dry hand, dip each steak strip into the beaten eggs, letting the excess drip off, then roll the strip in the breadcrumb mixture, pressing to coat thoroughly. Place coated strips on a plate.
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Heat about 4 cups of oil in a large Dutch Oven to between 350ºF and 375ºF. Fry the steak strips in batches, about 5 or 6 at a time, turning as needed, until golden and crispy.
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Remove the finger steaks to a paper towel-lined plate or a cooling rack to drain excess oil.
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Repeat the process until all finger steaks are fried. Serve immediately with the chimichurri mayo dipping sauce.
Notes
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For a spicier kick, add extra chili flakes to the topping.
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You can use any variety of peppers, depending on your preference.
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Customize with additional toppings such as olives or arugula if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg