Ingredients with Measurements:
- 1 pound beef sirloin, sliced into thin strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 eggs, beaten
- 1/4 cup milk
- 1 cup breadcrumbs
- Vegetable oil for frying
For the Chili Sauce:
- 1/2 cup ketchup
- 1/4 cup hot sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large skillet
- Mixing bowls
- Whisk
- Tongs
- Baking sheet
Step-by-step instructions:
1. Preheat the deep fryer or skillet with vegetable oil to 375°F.
2. In a mixing bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. In another mixing bowl, whisk together eggs and milk.
4. In a third mixing bowl, place breadcrumbs.
5. Dip each beef strip into the flour mixture, then into the egg mixture, and finally into the breadcrumbs. Make sure each strip is coated evenly.
6. Place the coated beef strips on a baking sheet.
7. Once the oil is hot, use tongs to carefully place the beef strips into the fryer or skillet. Fry for 2-3 minutes or until golden brown.
8. Remove the beef strips from the fryer or skillet and place them on a paper towel-lined plate to remove excess oil.
9. In a small saucepan, combine ketchup, hot sauce, honey, apple cider vinegar, garlic powder, salt, and pepper. Cook on medium heat for 5 minutes or until the sauce has thickened.
10. Serve the spicy finger steaks with the chili sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 12g
Carbohydrates per serving: 45g
Protein per serving: 28g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken breast or pork loin.
- Hot sauce can be substituted with Sriracha or Tabasco sauce.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add more cayenne pepper for an extra spicy kick.
- Use different types of breadcrumbs such as panko or seasoned breadcrumbs.
- Serve with ranch or blue cheese dressing instead of chili sauce.
Tips and tricks:
- Make sure the oil is hot before frying the beef strips to ensure they cook evenly.
- Use tongs to handle the beef strips to avoid getting burned by the hot oil.
- For a healthier option, bake the coated beef strips in the oven at 400°F for 20 minutes instead of frying them.
Storage instructions:
Leftover spicy finger steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover spicy finger steaks in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the spicy finger steaks on a platter and drizzle the chili sauce on top. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- French fries
- Coleslaw
- Baked beans
Suggested side dishes:
- Garlic mashed potatoes
- Roasted vegetables
- Corn on the cob
Troubleshooting advice:
- If the coating falls off the beef strips while frying, make sure the oil is hot enough and the beef strips are coated evenly.
- If the chili sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
Food safety advice:
- Make sure the beef strips are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to avoid cross-contamination.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Finger steaks originated in Idaho in the 1950s and are a popular appetizer or snack in the Western United States.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as an appetizer or snack at a party or as a main dish for a casual dinner.
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