Growing up in the Northwest, Idaho Finger Steaks become the definition of comfort food when I was a child. Strips of sirloin steak are soaked in buttermilk, breaded and then fried. Almost impossible to find outside The Gem State, now you can make these in your very own kitchen!
2tablespoonsMontreal Steak Seasoning or Season Salt
2-1/2cupall purpose flourdivided
1-1/2lbsbeef sirloin steakcut into 1/4" strips
vegetable oil to fry
Add egg, buttermilk, seasoning and 1/2 cup flour to a large bowl and mix well.
Stir in steak and place into a resealable bag.
Seal and refrigerate for 2 hours or overnight to marinate.
Once meat is done marinating, line a baking sheet with parchment paper and make room for it in your freezer.
In a shallow bowl, combine remaining 2 cups flour, garlic powder, salt and pepper and mix well.
Remove steak from refrigerator and ziploc bag. Dredge into flour mixture and place onto prepared baking sheet. Freeze for 1 hour or overnight.
Heat oil until hot and fry meat in oil, working in batches, until golden brown, about 5 minutes. Drain on paper towel and serve with dipping sauce.
Idaho Finger Steaks
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.