Steak Fingers
Crispy, golden, and irresistibly tender, these homemade Steak Fingers are a mouthwatering twist on comfort food classics. Made with juicy strips of beef sirloin coated in a perfectly seasoned mixture of flour, cornstarch, paprika, and garlic powder, every bite delivers a satisfying crunch. Fried to perfection in hot oil, these steak fingers are the definition of a family-friendly delight that’s ready in just 30 minutes. The addition of buttermilk in the egg batter ensures an extra layer of flavor, while a dash of optional hot sauce adds a spicy kick. Ideal for parties, game day, or a fun weeknight meal, serve these crispy steak strips with an array of dipping sauces like ranch, barbecue, or honey mustard for a crowd-pleasing feast. Whether you love Southern comfort food or simply crave a savory snack, this easy Steak Fingers recipe is sure to impress.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup buttermilk
- 2 cups vegetable oil
- 1 teaspoon hot sauce (optional)
Instructions
Slice the beef sirloin steak into thin strips, about 1 inch wide and 3 inches long. Set aside.
In a shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
In another shallow dish, whisk the eggs, buttermilk, and optional hot sauce until well combined. This will be your wet dredging mixture.
Heat the vegetable oil in a deep skillet or large frying pan over medium-high heat. Use enough oil to reach about 1 inch up the sides of the pan. The oil should reach 350°F for frying.
Dredge each steak strip first in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally coat it once more in the flour mixture. Press gently to ensure the coating adheres well.
Once the oil is hot and ready, carefully place the coated steak fingers into the pan, working in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
Using a slotted spoon or tongs, remove the steak fingers from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Repeat the dredging and frying process with the remaining steak strips.
Serve the steak fingers warm with your favorite dipping sauces, such as ranch dressing, barbecue sauce, or honey mustard.
Nutrition Facts
Calories |
5553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.4 g | 624% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.0 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 464 mg | 36% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2202 mg | 47% | |
*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.
