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
