Shawns Steak Fingers Recipes

Steps:

• Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
• Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
• In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
• Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
• Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

Steps:

• Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
• Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Steps:

• For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
• To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
• Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
• For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
• Serve the steak fingers with the gravy. Yum!

Steps:

• Slice round steak into 1-1/4" strips.
• Wisk together milk, 1/2 cup of flour, 3 eggs, 1/2 cup of Montreal Steak Seasoning together in a medium sized mixing bowl.
• Add sliced meat to milk mixture.
• Marinate for 1-2 hours in the refrigerator
• Crush saltines - fine.
• Flour: Combine 3 cups of flour, garlic powder, 1/4 cup of Montreal steak seasoning, black pepper, crackers and seasoning salt.
• after meat is done marinating, dredge strips in the flour, thoroughly coating all sides of the meat.
• In a frying pan add about an 1-1/2" of oil (i use peanut or canola).
• over medium heat add coated strips to oil and fry until golden brown.

Steps:

• Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person.
• (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).
• Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).
• Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).
• When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
• NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
• P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.

Steps:

• Get your skillet hot before putting your steaks into pan. Add just enough oil to cover bottom. They must sizzle just a little bit as you put them into skillet, enough to sear seasoning into steak.
• Cut your steak into long lengths (one to two inches wide).
• Dip them into flour, pressing and rolling flour into steak.
• Place steak into skillet(must sizzle).
• Very "lightly" sprinkle on seasoning.
• Do not over salt. Put seasoning in the palm of your hand and sprinkle on. Do not use from seasoning container.
• Let cook till steak is lightly brown.
• Turn over and sear seasonings into steak.
• Cook till lightly brown and cooked all the way thru.
• Place on steak platter garnished with parsley or place your favorite dip in the center.