Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Finger Steaks with Black Pepper Ranch
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- Level: Intermediate
- Total: 2 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1252
- Total Fat
- 98 g
- Saturated Fat
- 15 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 35 g
- Cholesterol
- 106 mg
- Sodium
- 996 mg
In Idaho, chicken fingers don’t stand a chance: Finger steaks (fried beef strips made from sirloin or cube steak) always steal the show. They’re often served with a side of fries, because Idahoans love their meat and potatoes!
- Level: Intermediate
- Total: 2 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1252
- Total Fat
- 98 g
- Saturated Fat
- 15 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 35 g
- Cholesterol
- 106 mg
- Sodium
- 996 mg
Ingredients
For the Finger Steaks:
For the Black Pepper Ranch:
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Directions
- Make the finger steaks: Place the steak between 2 pieces of plastic wrap and pound on both sides with the tenderizing side of a meat mallet until the steak is 1/4 inch thick. Cut into 1/2-inch strips. Pour the buttermilk into a large bowl and whisk in the hot sauce, 1 teaspoon each granulated garlic, mustard powder, paprika, salt and pepper. Add the steak strips and stir to combine. Cover and refrigerate 3 to 4 hours.
- Meanwhile make the black pepper ranch: Combine the mayonnaise, buttermilk, parsley, hot sauce, vinegar, granulated garlic, sugar and 1 1/2 teaspoons pepper in a small serving bowl and whisk to combine. Taste and season with salt, if needed. Cover and refrigerate until ready to serve.
- Heat about 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Line a rimmed baking sheet with a wire rack. Put the flour in a bowl and whisk in the remaining 1 teaspoon each granulated garlic, mustard powder and paprika, and 1 teaspoon each salt and pepper. Drain the steak, reserving the buttermilk marinade. Working in batches, dredge the steak strips in the seasoned flour, then in the buttermilk marinade and then in the flour again.
- Fry the steak in 2 batches until deep golden and crisp, about 3 minutes per batch. Remove to the rack and sprinkle lightly with salt. Let the oil return to 360 degrees F before frying the second batch. Serve with the black pepper ranch.
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