Finger steaks make great party food! Some of our other favorite party bites for game days are Homemade Mozzarella Sticks, Bacon-Wrapped Jalapeno Poppers, and Slow Cooker Little Smokies in Honey Garlic BBQ Sauce. When it comes to Idaho-specific foods, we all know about potatoes, but not as many people have heard of finger steaks. When I was researching foods that best represent Idaho for my American Eats series, I just knew I had to include these finger steaks, especially when I read this article proclaiming their greatness! This is the kind of dish you would expect to see at a diner or roadside drive-thru. Which seem to be abundant in Idaho, since there are so many small towns built around farming communities. I have many memories of seeing them as we drove down the highway heading from my grandparents house in Pocatello to Island Park, which is not far from Yellowstone National Park. We camped there every summer of my childhood and I miss it on the years I don’t get to go now as an adult. Now, you may see finger steaks outside of Idaho, but it will probably be in the South where they might be called chicken fried steak fingers and be served with country gravy. But that’s not the way in Idaho, where finger steaks are served with all kinds of dipping sauce, but not gravy.
How to Make Finger Steaks
Slice cube steaks into thin strips about ½ inch wide and 3 to 4 inches long. In a large bowl or gallon-size ziploc bag, combine the buttermilk, worchestire sauce, 2 teaspoons of the salt, and a teaspoon each of black pepper, onion powder, and garlic powder, then add the sliced steak. Let marinade for 2 hours in the fridge. Combine flour, remaining salt, pepper, garlic powder, onion powder, and paprika in a shallow dish. Dip each piece of cube steak into the flour mixture and shake off any excess. Then dip them back into the buttermilk marinade. Then dredge the steak pieces again in the flour mixture and shake off excess flour. Add enough vegetable oil to fill a large dutch oven or cast iron skillet 1-2 inches deep. Heat over medium-high heat until the oil reaches 350 to 375 degrees F (use a thermometer to monitor temperature levels). Work in batches to fry all of the steak pieces until golden brown outside and cooked through, about 1-2 minutes per side. Remove fried steak fingers to a plate lined with paper-towel to absorb excess oil. The finished finger steaks can be kept warm in a 200 degree F oven while you fry the remaining steak pieces. Dip finger steaks in ketchup, fry sauce, cocktail sauce, ranch dressing, bbq sauce, or honey mustard and enjoy! And don’t forget to serve them with homemade french fries!
What kind of meat to use for finger steaks
Idaho finger steaks are savory bites that start out with tenderized cube steak. You could really use almost any steak and tenderize it well with a meat mallet, but I just grabbed a package of blade-tenderized cube steak at the grocery store and saved myself the hassle. You could use something fancy like a ribeye, but sirloin or cube steak is much less expensive and just as good for finger steaks.
What to serve with Finger Steaks?
Typically, these are served as a meal with fries and toast on the side, but I tend to think of them more as an appetizer. Since they are fried, something sweet, light and fresh goes well with finger steaks. Like this watermelon basil feta salad, creamy grape salad, or coca-cola jello salad. I’m pretty sure baked beans would also be amazing with these finger steaks.
More Recipes Like This
Chances are if you like finger steaks, you will like these recipes as well.
Oven Roasted Barbecue Potato WedgesEasy Stromboli RecipeSouthern Hush PuppiesJalapeno Popper Dip with Bacon
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Bacon-Wrapped Jalapeño Poppers
Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
Crispy Loaded Potato Skins
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