Finger Steaks - Kiwi Style
Finger Steaks - Kiwi Style
Steak's answer to chicken fingers, these 5-7 cm segments of sirloin or cube steak are dredged twice in a spiced batter for a thick, crunchy coating after frying.
Ready in: 50 minutes plus 2 hours marinating
Serves: 4
Complexity: very-easy
kcal: 704
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Ingredients
500 g boneless beef sirloin or cube steak (12 mm thick)
2 cups buttermilk
1 tsp SIDS HOT WORCESTER SAUCE
4 tsp salt
2 tsp New York Cut pepper
2 tsp granulated garlic
2 tsp dry mustard
2 tsp sweet paprika
Rice bran oil, for frying
2 cups all-purpose flour
Directions
Trim the excess fat and silver skin from the steak and cut into strips about 12 mm wide and 50-75 mm long.
Whisk together the buttermilk, SIDS HOT WORCESTER SAUCE, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, cover and refrigerate for 2 hours.
Fill a large Dutch oven with about 8 cm of oil, attach a deep fat fry thermometer and heat to 175°C.
Whisk together the flour, 2 teaspoons salt and the remaining pepper, granulated garlic, dry mustard and paprika in a shallow dish.
Remove the marinating meat with a slotted spoon to a plate. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour until well coated.
Dipped a few dredged steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto a paper-towel-lined plate.
Serve the steak fingers with BBQ or cocktail sauce and French fries if you'd like.