Finger Steak

Description:

Finger steak is a dish that is similar to the ubiquitous fried chicken tenders that are popular throughout the US. This dish originated in Idaho in the 1950’s, when a restaurant owner created a dish that incorporated leftover steak trimmings. This dish is most commonly served along french fries and the iconic Idaho fry sauce, a recipe for which is included below.

Ingredients:

• 1/2 lb sirloin steak (275 g)

• 1 cup buttermilk (240 ml)

• 1/2 tsp worcestershire sauce (3 ml)

• 1 tsp garlic powder (6g)

• 1 tsp onion powder (6g)

• 1 tsp paprika (6g)

• 1 tsp salt (6 g)

• 1 cup AP flour (120 g)

• 2 cups vegetable or peanut oil (480 ml)

Fry Sauce

• 1/4 cup mayonnaise (30 g)

• 2 tbsp ketchup (30 g)

• 1/2 tsp Worcestershire sauce (3 ml)

• 1/2 tsp paprika (3 g)

• 1/2 tsp garlic powder (3 g)

• 1/2 tsp onion powder (3 g)

• 1 tsp apple cider vinegar (6 ml)

• Salt

Preparation:

Using a mallet, pound the steak to tenderize. Then cut steak into strips. Place in a container and add the buttermilk and Worcestershire sauce. Marinade for at least 2 hours or overnight for to make the steak more tender.

To make fry sauce, mix all ingredients together in a bowl. Taste and adjust seasoning.

Heat the oil in a pot until it reaches 350 degrees (180 C). In a bowl, mix together the flour, garlic powder, onion powder, paprika and salt. Add a small spoonful of the buttermilk marinade and mix to form small clumps. Coat the steak in the flour mixture, then add to the oil. Fry in batches until golden brown and crispy, about 5 minutes. Serve along with fry sauce and french fries.

Notes: