Parri’s Finger Steaks

Parri’s Version Finger Steaks - Stan Approved 😂

This recipe will feed about 4-5 people.  I recommend you triple or quadruple it for large family gatherings.  A doubled batch fed around 6 people at my house.

Step 1:

Batter/Marinade

1 Egg

2 cups Buttermilk

2 Tbs. Montreal Steak Seasoning 

1/2 Cup All Purpose Flour

1/2 tsp Baking Powder 

1 1/2 lbs Boneless Beef  Sirloin - Cut into strips 

Note:  I cut into strips and then cut them again lengthwise down the middle

Method:

Beat together the egg, buttermilk, Montreal steak seasoning. Add 1/2 cup of flour and baking powder and mix with whisk until consistency of pancake batter.  Add the beef strips and toss until well coated.  Cover in plastic wrap and refrigerate for 2-3 hours.

Step 2:

Flour Mixture:

2.5 Cups of Flour

2 tsp Garlic Powder

Salt/Pepper to taste 

Method:

Add flour mixture ingredients to bowl and mix.  Remove steak strips one at a time from buttermilk batter and allow excess to drip off.  Dredge each piece in the seasoned flour and place on a parchment lined (or wax paper) baking sheet and freeze at least one hour or overnight.  I prepare everything the night before and cover the floured strips in the pan with Saran and foil and keep it in the freezer until the next day.

TIP: Use small tongs not hands for pulling strips out of batter and tossing in flour 

Step 3:

When you are ready to cook them, add 2-3 inches of canola oil in a deep pot (I used my enameled cast iron pot and it worked great) and heat oil to 370 degrees.  Or you can use my handy wooden spoon trick to check the temp.  See tip below.  Add frozen battered/floured steak strips and fry for around 4 minutes or until golden in color. 

Remove from oil and place on a paper towel lined sheet pan while you continue frying the rest.  

TIP - Oil is ready when you put the handle end of a wooden spoon in the oil and it bubbles around the wooden spoon.  Use this trick each time before adding more strips to fry.

Cane’s Sauce Recipe (for dipping)

1/2 Cup Mayonaise

1/2 Cup Ketchup

1/2 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp salt

1/4 tsp Worcestershire Sauce

Mix and store in the fridge 

Home Made Pasta Sauce

Okay so technically it's not completely home made, but it sure tastes like it.

2 Tbs. olive oil
1/4 cup chopped onion
2 cloves garlic (minced)
1 (28oz) jar of your favorite pasta sauce
1 tsp. sugar
1 roma tomato (finely chopped)
1/4 tsp. oregano
1/4 tsp. thyme


In a medium saucepan heat olive oil over medium/high heat. Add onion and saute until tender. Add garlic to onions and saute for only 45 seconds or the garlic will become bitter. Add a jar of pasta sauce, sugar, tomato, oregano, thyme and mix together. Simmer over low heat for 15 minute to blend the flavors. Use this sauce in any of your favorite pasta dishes. I've used it on tortellini, lasagna, parmesian chicken, meatballs, pasta and lots others. This sauce freezes awesome!!! I always make a double batch and freeze the excess.