Finger Steak
Crispy, golden, and deeply satisfying, Finger Steak is a classic comfort food that brings a gourmet twist to your next appetizer spread or family dinner. This recipe transforms tender strips of beef sirloin into irresistible bites, marinated in a flavorful buttermilk mixture with hints of garlic, onion, and paprika for maximum juiciness. Coated in a perfectly seasoned flour and cornstarch blend, then fried to crispy perfection, these finger steaks deliver a satisfying crunch with every bite. Ideal for dipping in your favorite sauces — from tangy ranch to bold barbecue or spicy sriracha mayo — these finger steaks are a crowd-pleasing snack or main dish that’s easy to make and even easier to devour. Perfect for game days, parties, or casual weeknight dinners, this quick recipe is sure to be a hit.
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Recipe Information
Ingredients
- 1 lb Beef sirloin
- 1 cup Buttermilk
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 2 Eggs
- 0.25 cup Milk
- 4 cups Vegetable oil
Instructions
Trim the beef sirloin of any excess fat and slice it into thin strips about 1x3 inches in size.
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
Add the beef strips to the buttermilk marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour (or up to overnight for more flavor).
In a shallow dish, combine the all-purpose flour and cornstarch. Mix thoroughly.
In a separate bowl, whisk together the eggs and milk until smooth.
Remove the marinated beef strips from the buttermilk marinade and allow any excess liquid to drip off. Dredge each strip first in the flour mixture, then in the egg mixture, and finally back into the flour mixture. Ensure each piece is evenly coated and set them aside on a plate.
In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the correct temperature.
Carefully add the coated beef strips to the hot oil in batches, being sure not to overcrowd the skillet. Fry each batch for 3-4 minutes or until golden brown and crispy.
Using a slotted spoon, remove the cooked finger steaks from the oil and drain them on a plate lined with paper towels.
Serve the finger steaks hot with your favorite dipping sauces, such as ranch dressing, barbecue sauce, or spicy sriracha mayo. Enjoy!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 37.9 g | 189% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
