breaded steak

Idaho Finger Steaks are irresistible bites of beef that first get marinated in seasoned buttermilk, then dipped in seasoned flour before being fried up to perfection. They are perfect for watching the big game or for an indulgent dinner and pretty much only found in the Gem State!

Idaho Finger Steaks

beef sirloin

buttermilk

Worcestershire sauce

kosher salt, (divided)

black pepper, (divided)

garlic powder, (divided)

onion powder, (divided)

all-purpose flour

smoked paprika

Vegetable oil

Slice steak into 1/2-inch wide and 3 to 4-inch long strips.

In a large bowl or gallon-size ziploc bag, combine the buttermilk, Wocestershire sauce, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Add the sliced cube steak and marinate in the fridge for 2 hours.

In a large shallow pan, combine the flour with the remaining 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika.

Dip each piece of steak into the flour mixture, and shake off excess flour. Dip back into the buttermilk marinade, then back into the flour mixture for a second time. Shake off excess flour again and transfer to a plate. Repeat with all steak pieces.

Heat 1-2 inches of oil in a dutch oven or large skillet over medium heat until it reaches 350 to 375 degrees F. It's helpful to use a clip-on thermometer to monitor oil temperature while frying the finger steaks.

Working in batches, fry the finger steaks for about 1-2 minutes on each side until they are a nice golden brown and crispy on the outside and cooked through on the inside. Be sure not to crowd the pan or the oil temperature will drop and it will take longer to cook each batch.

Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with paper towel to absorb excess oil. Repeat until all the meat has been cooked.

Serve hot with dipping sauce and fries.

Bistec Empanizado is a delicious and highly popular Cuban Style Breaded Fried Steak dish. Thin steaks are marinated in yummy spices and coated with cracker meal and fried to golden crispy perfection.

Bistec Empanizado (Breaded Cuban Steak)

1½ lbs Palomilla or sirloin thin steaks (rinsed)

lime wedges and chopped fresh cilantro

olive oil

tbsp vinegar

lime

onion

garlic

tsp adobo seasoning

oregano

cumin

¼ tsp black pepper

unsalted crackers

garlic powder

flour

eggs

Preheat oven to warm or its lowest setting.

In a medium size bowl, add the oil, vinegar, lime juice, garlic cloves, chopped onion, adobo, oregano, pinch of cumin and black pepper. Whisk well and set aside.

Rinse steaks and place in the marinade for 20 minutes to 24 hrs.

Prepare Marinade

Break crackers some and add to a blender or food chopper with the garlic powder.Blend until the crackers are fine ground.

Prepare the Cracker Meal

Prepare three separate bowls of flour, cracker meal and egg wash.

Flour steaks on both sides. Shake excess flour off.

Dunk steaks in the egg wash and then into the cracker meal.

Coating the Steaks

In a large skillet, add oil to cover the bottom of the pan.About ½ an inch of oil. Heat over medium heat.

Fry two or three steaks at a time until golden brown on one side.Flip steaks over using a spatula or tongs so you do not disturb the coating on the steaks and cook for another few minutes until golden brown.Drain steaks on a wire cooling rack on top of a baking sheet so air is able to circulate and breading on steaks does not become soggy.Continue frying the rest of the steaks until they are all fried.Note: Keep cooked steaks warm in the preheated oven while frying the other steaks.

Top steaks with fresh chopped cilantro and lime wedges.

Frying the Steaks

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