Crispy Idaho-Style Finger Steaks

Ingredients List

• 1 egg

• 2 cups buttermilk

• 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning

• ½ cup all-purpose flour

• 1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips

• 2 ½ cups all-purpose flour

• 2 teaspoons garlic powder

• salt and pepper to taste

• 3 cups canola oil for deep frying

Cooking Instructions

1. In a large bowl, whisk together the egg, buttermilk, grill seasoning, and 1/2 cup of flour until smooth. Add the beef strips and toss until well-coated. Cover with plastic wrap and refrigerate for at least 2 hours to marinate.

2. In a separate bowl, sift 2 1/2 cups of flour with garlic powder, salt, and pepper. Remove the marinated steak strips from the buttermilk mixture, letting the excess drip off. Coat each piece in the seasoned flour, then place them on a baking sheet. Freeze for 1 hour to overnight, until firm.

3. Heat oil to 370°F (185°C) in a deep fryer or cast iron skillet.

4. Carefully drop a few frozen steak strips into the hot oil and fry until golden brown and crispy, about 5 minutes. Avoid overcrowding the oil, and ensure the steak pieces are frozen when frying. Once golden, remove and drain on a paper towel-lined plate.

Nutritional Information (per serving)