Steak Fingers Recipe

Beef steak: The main protein of the dish, cut into strips for easy frying.

Flour: Used to create a crispy coating on the steak fingers.

Salt: Enhances the flavor of the steak and the coating.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses the coating with a subtle garlic flavor.

Onion powder: Complements the garlic powder and adds a savory note.

Eggs: Helps the flour mixture adhere to the steak strips.

Milk: Combined with the eggs to create a batter for coating the steak.

When preparing the steak strips, ensure they are cut evenly to promote consistent cooking. For an extra crispy coating, double-dip the strips by repeating the process of dipping in the egg mixture and then coating with the flour mixture. This will create a thicker crust that holds up well during frying. Additionally, use a thermometer to maintain the oil temperature around 350°F to avoid greasy or undercooked steak fingers.

• beef steak - Substitute with chicken breast: Chicken breast can be cut into strips and breaded similarly, offering a leaner alternative with a different flavor profile.

• beef steak - Substitute with pork tenderloin: Pork tenderloin is tender and can be cut into strips, providing a similar texture to beef steak.

• flour - Substitute with cornstarch: Cornstarch can be used for breading and will result in a crispier coating.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and works well for breading.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture, so adjust the liquid ingredients accordingly.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used to provide a more intense and aromatic garlic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter flavor compared to garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and texture when rehydrated during cooking.

• onion powder - Substitute with leek powder: Leek powder offers a more subtle onion flavor and can be used as a direct substitute.

• eggs - Substitute with buttermilk: Buttermilk can help the breading adhere to the meat and adds a tangy flavor.

• eggs - Substitute with flaxseed meal and water: A mixture of flaxseed meal and water can act as a vegan binding agent.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps tenderize the meat.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity.

• Allow the steak fingers to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled steak fingers in an airtight container. If stacking them, use parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator if you plan to consume them within 3-4 days. For longer storage, consider freezing.

• To freeze, lay the steak fingers in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Once frozen solid, transfer the steak fingers to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen steak fingers on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• For an extra crispy texture, consider reheating in an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.

• Avoid microwaving as it can make the steak fingers rubbery and less enjoyable.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the steak fingers on a baking sheet lined with parchment paper or aluminum foil.
  3. Lightly spray the steak fingers with cooking spray to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the steak fingers in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of oil.
  2. Place the steak fingers in the skillet, making sure not to overcrowd.
  3. Cook for 2-3 minutes per side, until they are heated through and crispy.

• Microwave Method (least recommended):

  1. Place the steak fingers on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness.

• Mixing bowl: Used to combine the flour, salt, pepper, garlic powder, and onion powder together.

• Mixing bowl: Used to beat the eggs and milk together.

• Whisk: Used to beat the eggs and milk until well combined.

• Tongs: Used to dip the steak strips into the egg mixture and then coat them with the flour mixture.

• Frying pan: Used to heat the oil and fry the steak strips until golden brown.

• Paper towels: Used to drain the excess oil from the fried steak strips.

• Knife: Used to cut the beef steak into strips.

• Cutting board: Used as a surface to cut the beef steak into strips.

• Measuring cups: Used to measure the flour and milk accurately.

• Measuring spoons: Used to measure the salt, pepper, garlic powder, and onion powder accurately.

• Plate: Used to hold the coated steak strips before frying.

• Spatula: Used to turn the steak strips while frying to ensure even cooking.

Prepare ingredients in advance: Cut the beef steak into strips and measure out all spices the night before to save time during cooking.

Use a shallow dish: For the egg mixture and flour mixture, use shallow dishes to make dipping and coating the steak strips quicker and easier.

Heat oil while prepping: Start heating the oil in the pan while you are coating the steak strips to save time.

Double batch: Make a double batch and freeze half of the steak fingers for a quick meal later.