Steak Fingers

One of my daughters favorite foods is Steak Fingers. When my kids were little I always fixed them a special meal of their choice on their birthdays and my daughter always chose steak fingers. My granddaughter takes after her momma and she loves them too. So for supper last night this is what we had.

Earlier today I took a couple of Sirloin steaks out of the freezer to thaw. They weighed about
1 and 1/2 pounds each. I laid them on a plate and sprinkled about 1/4 teaspoon garlic salt on each steak on each side. Then I set the steaks in the oven which I heated just so it is warmed on the inside. Every couple of hours I warm the oven again. Now I mean just warm, turn the heat on for 2 minutes and then turn off keeping door of oven closed. This thaws the steaks and causes the garlic salt to cure into the meat. Do this also even if your steaks are already thawed. Do this about 5 hours before preparing the steak fingers. Don't worry if it's longer than 5 hours or if you are not able to warm up oven,the steak fingers will still be good.

Now we'll make up some home made steak sauce.

The ingredients you need are:

1 and 1/2 cups of ketchup
3-4 tablespoons brown sugar
3 and 1/2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1-1 1/2 teaspoons Chinese hot mustard

Add all the ingredients in a small bowl and mix well.

Cover and refrigerate.

When it's time to prepare your steak fingers, slice each sirloin steak into 3 sections. Slice these sections in half through the thickness of the meat. Say your steak is 1 inch thick you are going to slice it so it is only 1/2 inch thick. Cut these pieces into strips.

You can see how the garlic salt has changed the surface of the steak.
Mmmmm it shore makes 'em good and flavorful.


Now mix 4 cups of flour with 1 tablespoon of kosher salt and a good grinding of fresh pepper.

Mix the flour and seasonin's well.

Dip each slice of steak into the flour mixture and coat well then dip into a bowl of plain water and dip back into the seasoned flour.

Shake off excess flour and place each piece carefully into about 3 inches of hot oil in deep pan or deep fryer. Don't over crowd pan so steak fingers will fry up crisp. Fry till golden brown.

Serve with home made steak sauce.

Shootfire these are good. You'll want to fry up a mess of these bad boys and I guar-an-tee they'll be hollerin' 'Gimme smore!'