This easy Steak Fingers Recipe makes the perfect appetizer or kid-friendly dinner. They’re made with tender skirt steak, flavorful seasonings, and fried until golden brown perfection. Paired with a delicious dipping sauce, they will be a hit with young and old alike.
Country fried beef fingers are the beef equivalent of chicken fingers. They can be served as an snack or paired with your favorite sides for a complete meal. No matter how you serve them, they are going to disappear from the table quickly.
There are so many delicious dipping sauces that go perfectly with homemade steak strips. Stick with a classic like gravy, creamy ranch, or shake things up with a bold jalapeño cilantro dip. No matter what you pick, you’ve got a dinner-time winner on your hands.
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Why You’ll Love This Recipe
- Crunchy and savory: Like country fried cube steak, these crispy steak strips are super crispy on the outside, juicy and tender on the inside. Which makes them the perfect dish.
- Basic recipe: Easy to make with simple ingredients and no fancy steps. Even beginners can make them.
- Family favorite: These crunchy steak bites disappear quickly and are approved by picky eaters.
Ingredients
- Skirt Steak: This cut is perfect for this breaded steak recipe. If you can’t find skirt steak, flank steak, or sirloin strips will work too.
- Buttermilk: Buttermilk helps tenderize the steak and adds a nice tang. If you don’t have any on hand, mix one cup of milk with one tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes.
- Egg: Helps the breading stick and adds a little extra richness to the coating.
- Breadcrumbs: Regular breadcrumbs work great, but you can substitute panko if you want a crunchier coating.
- Cajun Seasoning: Adds a smoky, spicy flavor that elevates the breading. Feel free to adjust according to your preferred heat level or substitute with another seasoning blend.
- Red Pepper Flakes: Just enough heat to make things interesting. You can add more or less to suit your taste buds.
- Vegetable Oil: Canola oil or peanut oil also works well. Just make sure it’s something with a high smoke point.
- Mayonnaise + Barbecue Sauce: These two come together for an easy, creamy BBQ dip that’s sweet, tangy, and perfect for dunking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Kick: Add extra red pepper flakes or a dash of hot sauce to the buttermilk for an extra kick of heat.
- Herb & Garlic: Mix dried Italian herbs and garlic powder into the bread crumbs for extra flavor.
- Cheesy Crust: Add grated Parmesan to the bread crumbs for a cheesy twist.
- Change the Seasoning: You can use any seasoning combination you love. Simply mix them into the flour to season your steak pieces.
- Change the Sauce: Serve with all kinds of great sauces for dipping. Some excellent choices are country gravy, white gravy, BBQ sauce, mayo with mustard, ranch dressing, avocado ranch, and of course, the old standby – ketchup.
⏰ Time short? Opt to make frozen steak fingers in the air fryer instead!
How to Make the Best Steak Fingers
Gather a few shallow bowls and a heavy-bottomed skillet, and get ready to go!
- Step 1: Make a dredging station. Use three shallow bowls. Add flour to the first. In the second, the buttermilk and egg. In the third bowl, mix the breadcrumbs and seasonings.
- Step 2: Batter the steak. Dip each steak strip into the flour, then into the buttermilk mixture, then into the seasoned bread crumb mixture.
- Step 3: Cook the strips. Fry 6–8 strips at a time for a couple of minutes per side, until golden brown. Drain on paper towels.
Expert Tips
- Get that oil hot enough. If the oil’s not hot, the breading soaks it up like a sponge and turns soggy instead of crispy. Aim for around 350°F if you’re using a thermometer.
- Don’t overcrowd the pan. Fry in batches so the oil stays hot and the steak cooks evenly golden and crisp. Too many at once, and they’ll steam instead of fry.
- Pat the steak strips dry before dredging. This helps the flour stick better and keeps the breading crunchy.
Storage Directions
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Place the leftovers on a baking sheet lined with foil, and then cover them with foil. Bake in a 400°F oven for 20 minutes or until heated through.
Serving Suggestions
- Serve these fried steak tenders with a simple potato side dish, such as Instant Pot mashed potatoes or French fries.
- My family loves it when I serve them with Boston baked beans and coleslaw.
- Garnish with a pop of color from fresh parsley or a sprinkle of coarse salt for a little extra crunch.
Recipe FAQs
Absolutely! Place them in a single layer in your air fryer basket and cook at 400°F for 9-11 minutes. Make sure that you flip halfway through.
Technically, yes, however, I don’t recommend it. The outside coating will be soggy once thawed. So, while it’s safe to eat them, they don’t taste as good.
The coating may not stick if you use too much flour on the first dredge. Give the tenders a shake to remove the excess flour to prevent this from happening.
Try This Recipe Today
These delicious steak fingers make excellent appetizers or even a main dish when paired with vegetables and some type of potatoes. However you choose to serve them, one thing’s for sure – you and your family will love them. Give them a try, and I know you’ll love them as much as my family and I do.
More Delicious Steak Recipes
And, these Crunchy Steak Fingers from Great Grub, Delicious Treats are a delicious appetizer recipe made with cube steak.
Classic Steak Fingers
Ingredients
- 2 pounds skirt steak, cut into thin strips
- 1 ½ cups all purpose flour divided
- 1 cup buttermilk
- 1 large egg
- 1 cup bread crumbs
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1-2 cups cups vegetable oil
- ½ cup mayo
- ½ cup barbecue sauce
- salt and pepper, to taste
Instructions
- Set up a dredging station using 3 shallow bowls.
- In the first bowl, pour in ¾ cup flour.
- In the second shallow bowl, whisk buttermilk and egg together.
- In the last bowl, whisk remaining flour, bread crumbs, Cajun seasoning, garlic salt, and red pepper flakes together.
- Dip each strip of steak into the flour mixture, then buttermilk and mixture, and finally in the flour and bread crumb mixture, making sure to coat each strip at each station.
- Heat oil in large frying pan over medium high heat.
- Add each piece into hot oil, 6-8 at a time, and cook a couple minutes on each side.
- Remove and place on plate lined with paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- Check the oil temperature: To achieve a crispy coating, your oil should be at 350 degrees.
- Don’t overcrowd the pan: Fry the tenders in batches, adding too many at one time drops the oil temperature and will result in soggy steak strips.
- Reheating: Skip the microwave and use the oven to reheat these steak bites. The microwave will cause them to lose their crispy texture.
