Savory Steak Fingers

golden-steak-fingers_0Now I have to admit, this was something fairly new to me. I had heard of, and actually made once or twice a thing called chicken fingers. I’m not sure why the name, other than the shape, but then heck nobody knows what a nugget is either.

Anyway, steak fingers is sorta like chicken fried steak I guess, only cut up in slices first. Which I guess makes them “finger food”, hence the name.

So, okay, no big deal, except here in New Mexico we serve them with green chile gravy and they are a very very big deal indeed.

Having eaten then at a couple of local restaurants, one touted as being the “best” in the world, I figured to try to come up with a recipe myself.

And let me just tell you, that my husband LOVES these. He loves them cold for snacking. I love them hot with the gravy. They are great tailgating or grazing buffet items. Be sure to add them to your repertoire.


  • 1 lb of top sirloin, flat-iron, or tri-tip, sliced into strips against the grain.
  • 1/2 c each, cornstarch and flour
  • 1/2 c flour in a separate dish
  • 1 egg, beaten
  • salt and pepper
  • oil for frying


  1. Set up your work station: a bowl of plain flour, a bowl with the beaten egg, and a bowl with the combined flour/cornstarch.
  2. Heat up your oil in a cast-iron skillet. You will need an inch in depth of oil. Oil should be around 375°, such that a drop of water will sizzle and crackle when dropped in the oil.
  3. Lay all your meat, sliced on a plate in a single layer. Salt and pepper generously, turn and do the other sides.
  4. Drop 3-4 pieces at a time into the flour and coat lightly, shaking off excess. Using a fork or tongs is helpful here.
  5. Then drop the pieces one at a time into the beaten egg and swirl around until wet.
  6. Drop the piece now into combined flour mix and coat well. You can then place it on a plate or rack until you have done all. This helps the first to dry a bit before going in the fry pan.
  7. Continue until all are coated. Then starting with the first ones, slip gently into the fry pan, being careful not to splash nor crowd too much.
  8. As soon as they are browned (a minute or two) turn over. If they appear to be burning, turn down the heat a bit.
  9. When done, take out and place on a rack over a cookie sheet lined with paper towelling to catch drips.
  10. Continue in batches until all are done.
  11. You can place this sheet in a 200° oven to keep them hot, or let them cool to room temperature for dips.
  12. Serve with either dips (ranch, blue cheese etc) or serve with green chile gravy.


NOTES: In New Mexico, this is always served with green chile gravy and fries. You can serve with mashed potatoes of course or anything else you wish. If you are serving as a finger food, then an appropriate dip should be available.

SOURCE: Sherry Peyton

4 thoughts on “Savory Steak Fingers

  1. So easy to prepare! My second (and final) husband loves this dish. I first heard of steak fingers when my first husband brought me to a local hamburger joint. He was too cheap to buy the steak fingers, so I decided to make my own AFTER the divorce!

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