Now 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
- Set up your work station: a bowl of plain flour, a bowl with the beaten egg, and a bowl with the combined flour/cornstarch.
- 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.
- Lay all your meat, sliced on a plate in a single layer. Salt and pepper generously, turn and do the other sides.
- Drop 3-4 pieces at a time into the flour and coat lightly, shaking off excess. Using a fork or tongs is helpful here.
- Then drop the pieces one at a time into the beaten egg and swirl around until wet.
- 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.
- 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.
- As soon as they are browned (a minute or two) turn over. If they appear to be burning, turn down the heat a bit.
- When done, take out and place on a rack over a cookie sheet lined with paper towelling to catch drips.
- Continue in batches until all are done.
- You can place this sheet in a 200° oven to keep them hot, or let them cool to room temperature for dips.
- 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