“Finger” Steaks & Fancy Potatoes from Idaho | Cooking the States

Idaho Finger Steaks are just about as American as it gets. Not only are we cooking beef, but we’re frying it. The finger steaks are then dunked into a corndog-esque batter and served with not one, but TWO ketchup based sauces... oh, and fries on the side, of course. This one is sure to burn your heart, but cool your soul. Let’s cook. 🤘🏼 Adam

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Idaho Finger Steaks + Fry Sauce

Ingredients

Finger Steaks + Marinade

• 3 pounds Flank Steak, sliced intro 3x1 inch strips
• 4 cups Buttermilk
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Kosher Salt

Finger Steak Batter

• 2 1/2 cups All-Purpose Flour
• 1/2 cup Cornstarch
• 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 4 cups Soda Water, plus more as needed
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 3 Tbsp Paprika
• 1 pinch MSG
• Black Pepper, to taste
• Kosher Salt, to taste

"Fry Sauce"

• 1 cup Mayo
• 1/2 cup Ketchup
• Juice of half a Lemon
• 1 tsp Worcestershire Sauce
• 1 1/2 Tbsp Sugar
• 1/2 tsp Sweet Paprika
• 1/2 tsp Ground Mustard
• 1/2 tsp Onion Powder
• Black Pepper, to taste
• Kosher Salt, to taste

Cocktail Sauce

• 2/3 cup Ketchup
• 3 Tbsp Horseradish
• 1/4 tsp Tabasco
• 1/2 tsp Worcestershire
• Juice of half a Lemon
• Black Pepper, to taste
• Kosher Salt, to taste

Garlic Bread

• 1 Baguette
• 1 cup Garlic Confit and oil (see video)
• Parmesan Cheese, grated as needed

Instructions

Finger Steaks + Marinade

1. Slice strips of beef into half inch by 3 inch rods across the grain of the meat.
2. Mix all the ingredients together in a large bowl and add the sliced steaks. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 1 day.
3. Preheat frying oil to 350F. Set up a frying station - a bowl of all-purpose flour next to the large bowl of batter, then a wire rack or paper-towel lined sheet tray to catch the finished fried finger steaks.
4. Coat the finger steaks in the flour, then cover in batter and gently lower into the hot oil. Fry in batches of 4-5 steaks each until deeply golden brown, about 4-5 minutes. Drain off the access oil and set aside.

Finger Steak Batter

1. Whisk all dry ingredients together in a large bowl. Pour in the soda water while whisking until the desired consistency is achieved (see video for example).

"Fry Sauce"

1. Mix all the ingredients together until smooth. Refrigerate until needed. Keeps in the fridge for a week.

Cocktail Sauce

1. Mix all the ingredients together until smooth. Refrigerate until needed. Keeps in the fridge for a week.

Garlic Bread

1. Preheat the oven to 350F.
2. Slice the baguette into 1 inch rounds. Drizzle a teaspoon of olive oil on each piece. Top with a close or two of garlic confit and smash the clove into the bread with a fork. Top with parmesan cheese.
3. Bake for 10-15 minutes, until the cheese has browned on top and the bread is fully toasted. Remove from the oven and let cool slightly before serving.

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