Classic Steak Fingers
These crispy steak fingers are made with tender skirt steak and fried to golden perfection. They're easy to make and great for game day, parties, or a fun weeknight dinner!
Servings: 6 Servings
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.