Ingredients with Measurements:
- 1 lb beef sirloin, cut into strips
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1/4 cup milk
- 1 cup breadcrumbs
- Vegetable oil for frying
For the Creamy Herb Sauce:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet lined with paper towels
Step-by-step instructions:
1. In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper.
2. In another shallow dish, whisk together eggs and milk.
3. Place breadcrumbs in a third shallow dish.
4. Dredge each beef strip in the flour mixture, then dip in the egg mixture, and coat in breadcrumbs.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Fry the beef strips in batches for 2-3 minutes or until golden brown and crispy.
7. Remove the beef strips with a slotted spoon and place on the prepared baking sheet.
8. To make the creamy herb sauce, mix together sour cream, mayonnaise, parsley, chives, dill, lemon juice, salt, and pepper in a bowl.
9. Serve the finger steaks hot with the creamy herb sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Frying temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 580
Fat: 33g
Saturated Fat: 8g
Cholesterol: 160mg
Sodium: 1090mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 3g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken breast or pork tenderloin.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add different spices to the flour mixture for different flavor profiles.
- Use different herbs in the creamy herb sauce, such as basil or tarragon.
- Serve with a spicy dipping sauce instead of the creamy herb sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Don't overcrowd the fryer or pot to prevent the temperature from dropping.
- Let the finger steaks rest on the paper towels for a few minutes to drain excess oil before serving.
Storage instructions:
Leftover finger steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the finger steaks on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the finger steaks on a platter with the creamy herb sauce in a bowl in the center for dipping.
Garnishes:
Garnish with fresh herbs, such as parsley or dill.
Pairings:
Serve with a side of fries or onion rings for a classic pub-style meal.
Suggested side dishes:
- Coleslaw
- Potato salad
- Macaroni and cheese
- Grilled vegetables
Troubleshooting advice:
- If the coating is not sticking to the beef strips, try pressing it down firmly to ensure it adheres.
- If the coating is falling off during frying, the oil may not be hot enough.
Food safety advice:
- Use a meat thermometer to ensure the beef strips are cooked to a safe internal temperature of 145°F.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Finger steaks are a popular dish in the western United States, particularly in Idaho where they were invented in the 1950s.
Flavor profiles:
The finger steaks are crispy and savory with a hint of spice from the seasoning. The creamy herb sauce is tangy and herbaceous.
Serving suggestions:
Serve as an appetizer or main dish for a casual gathering or game day party.
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