Garlic Steak Fingers
Get ready to savor the ultimate comfort food with these crispy, golden Garlic Steak Fingers! Perfectly marinated in a garlicky buttermilk bath for maximum tenderness and flavor, these thin strips of sirloin or flank steak are coated in a seasoned flour blend featuring paprika, oregano, and a touch of cayenne for a spicy kick. Fried to perfection in hot vegetable oil, these steak fingers are irresistibly crunchy on the outside while juicy and savory on the inside. Ready in just 30 minutes of active cooking time and perfect for dipping in your favorite sauces, they’re ideal as party appetizers, game-day snacks, or a fun twist on dinner. Try this elevated take on classic comfort food today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef sirloin or flank steak
- 1 cup buttermilk
- 4 large garlic cloves
- 1.5 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon dried oregano
- 2 cups vegetable oil
Instructions
Slice the steak into thin strips, about 1/2 inch wide and 3–4 inches long.
Mince the garlic cloves finely or crush them into a paste.
In a shallow dish, combine the buttermilk with the minced garlic, half of the salt, and half of the black pepper. Mix well.
Place the steak strips into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
In another shallow dish, whisk together the flour, cornstarch, paprika, the remaining salt and black pepper, cayenne pepper, and oregano.
Remove the steak strips from the marinade, allowing any excess liquid to drip off. Dredge each strip in the seasoned flour mixture, pressing gently to coat evenly.
Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small amount of flour; it should sizzle immediately.
Fry the steak fingers in batches, making sure not to overcrowd the pan, for about 2–3 minutes per side or until golden brown and crisp.
Use a slotted spoon to transfer the fried steak fingers to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauces, such as ranch dressing, barbecue sauce, or spicy aioli. Enjoy!
Nutrition Facts
Calories |
5488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.0 g | 619% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.6 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 409 mg | 31% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2153 mg | 46% | |
*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.
