Steak's answer to chicken fingers, these two- to three-inch segments of sirloin or cube steak are dredged twice in a spiced batter for a thick, crunchy coating after frying. Dip in cocktail or barbecue sauce to enhance the earthy flavor of the fried beef.
Recipe courtesy of Young Sun Huh
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Total:
2 hr 50 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: deep fat fry thermometer

Trim the excess fat and silver skin from the steak and cut into strips about 1/2-inch wide and 2- to 3- inches long. 

Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, cover and refrigerate for 2 hours. 

Fill a large Dutch oven with about 3 inches of oil, attach a deep fat fry thermometer and heat to 350 degrees F. 

Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. 

Remove the marinating meat with a slotted spoon to a plate. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour until well coated. 

Dipped a few dredged steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto a paper-towel-lined plate. 

Serve the steak fingers with BBQ or cocktail sauce and French fries if you'd like.

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