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How to Cook Tasty steak fingers

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steak fingers. Tenderize steak by pounding with a mallet. 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.

steak fingers But in the hot summertime, cold grapes are pretty much the perfect pairing. Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. Beat the egg in a separate mixing bowl, then mix in the buttermilk, beer, and hot pepper sauce until smooth; set aside. You can have steak fingers using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of steak fingers

  1. Prepare 1 of steak ( thin cut).
  2. Prepare 2 large of eggs.
  3. It's 1 1/2 cup of all purpose flour.
  4. Prepare 2 tbsp of season salt.
  5. You need 1 1/2 tsp of black pepper.
  6. It's 1 cup of vegy oil (for frying).

Fully cooked and breaded, Steak Fingers are a quick way to beef up any meal. Steak Finger Country Basket® DQ ® s crunchy, golden Steak Finger Country Basket ® is served with crispy fries, Texas toast and the best cream gravy anywhere. I used to work at the Dairy Queen many years ago. This is the way we did our steak fingers for the Steak Finger baskets.

steak fingers instructions

  1. was hands. .. set heat to med high. place oil in pot an let heat..
  2. in shallow dish crack an mix just eggs. set aside. in a seperate dish mix together flour. seasonings and pepper. set aside..
  3. cut thin steak verticaly into strips. place into egg and coat evenly..
  4. let excessive egg drip off and place steak strips into flour mixture..one at a time. coating evenly. make sure no steak is showing threw batter..
  5. carefuly put batterd strips into hot oil. let fry untill a dark golden brown. place on wire rack to let excess oil drain. let cool and serve.

They were made up ahead and kept in the freezer and cooked when ordered. These are delicious with Texas Toast, cream or brown gravy and mashed potatoes or french fries with ketchup. Chicken-Fried Steak Fingers Christmas simply wouldn't be complete without these finger licking good steak snacks. Two weeks before the holidays, I make and freeze a double batch to fry up for Christmas Eve supper or set out with dipping sauce and frilled party picks. Cube steaks are cut from the neck and shoulder area of the cow.

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