Crispy Buttermilk Finger Steaks

Ingredients

• 1 pound (450g) beef sirloin, thinly sliced into strips 1 pound (450g) beef sirloin, thinly sliced into strips
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the buttermilk, minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well.
2. 2.
   Add the beef strips to the buttermilk marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   In a separate bowl, combine the all-purpose flour with additional salt and pepper to taste.
4. 4.
   Remove the marinated beef strips from the refrigerator and allow them to come to room temperature.
5. 5.
   Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
6. 6.
   Take each beef strip from the marinade, allowing any excess liquid to drip off, and coat it in the seasoned flour mixture.
7. 7.
   Carefully place the coated beef strips into the hot oil, ensuring not to overcrowd the pan. Fry them in batches for about 2-3 minutes per side, or until golden brown and crispy.
8. 8.
   Once cooked, transfer the finger steaks to a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Crispy Buttermilk Finger Steaks hot with your favorite dipping sauce or alongside a fresh salad.

Treat your ingredients with care...

• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika or chili powder to the seasoned flour mixture.
• To achieve maximum crispiness, make sure the oil is hot enough before frying the finger steaks.
• Serve the finger steaks immediately after frying to maintain their crispy texture.
• Experiment with different dipping sauces such as ranch dressing, barbecue sauce, or spicy mayo.
• If you prefer a thicker coating, you can double-dip the marinated beef strips in the seasoned flour before frying.

Serving advice

Crispy Buttermilk Finger Steaks are best served hot as an appetizer or main course. They pair well with a side of french fries, coleslaw, or a fresh green salad. Serve them with your favorite dipping sauce or try a tangy homemade aioli for an extra burst of flavor.

Presentation advice

Arrange the Crispy Buttermilk Finger Steaks on a platter, garnished with fresh herbs such as parsley or cilantro. For an eye-catching presentation, serve them in a rustic basket lined with parchment paper. Add a squeeze of lemon or lime over the finger steaks to enhance their flavors and provide a vibrant touch.