Name: Crispy Fried Steak Fingers
Cuisine: American
Ingredients: 1/3 cup vegetable oil; 1 pound round steak; 2 eggs; 1/2 cup milk; salt and pepper to taste; 1 1/2 cups all-purpose flour for coating

Crispy Fried Steak Fingers

My husband is very picky about his steak and my son has sensory issues coupled with a bad steak experience from a few years ago, so I searched through Pinterest and assessed my possibilities.

I've gotten my kid to eat chicken, pork and eggplant all by breading it, so I mulled over the idea of country fried steak, but I am terrible at making gravy. My friend Sue suggested steak fingers, and a quick google search turned up these on Allrecipes.

I use round steak with the outer fat trimmed off, beaten with a meat mallet, then slice it thin and across the grain. First you dip the strips into seasoned flour, into a seasoned egg/milk mixture then back into the flour again.

You want them kind of clumpy and messy, that's what gives all the nice crispy bits. Try and keep one hand to the wet pan and the other to the dry so that the batter doesn't get all adhered to your fingers like cement. Alton Brown called this "club hand" on an episode of Good Eats and I've never forgotten it!

While your dredging your strips get the oil heating to medium. You can use vegetable or canola oil, either works. Gently lay the strips in facing away from you and don't overcrowd the pan. When the bottoms are golden brown, give them a flip.

Once that side is golden brown, move them to a paper towel lined platter or a wire rack over a baking sheet. While they are still hot, sprinkle them with salt to taste.

My son eats his with honey, and I switch back and forth between barbecue sauce or a spicy ketchup. Steak sauce, some kind of creamy horseradish sauce or hot honey would all be amazing as well.

Crispy Fried Steak Fingers

Author: Jolene's Recipe Journal

Ingredients

1/3 cup vegetable oil
1 pound round steak
2 eggs
1/2 cup milk
salt and pepper to taste
1 1/2 cups all-purpose flour for coating

Instructions

Use a meat mallet to tenderize the steak. Cut into long thin strips across the grain.
Whisk together egg, milk and pepper in a shallow dish, I like to use a cake pan. Add flour and more pepper to another pan.
Heat about 1/3 cup of oil in over medium high in a large skillet. The oil should cover the bottom of the pan.
Dredge steak strips in flour and shake off excess. Dip into the egg mixture and dredge again in flour.
Fry the strips until golden brown; about 1 to 2 minutes per side, moving them to a paper towel lined plate. Sprinkle with salt to taste.