Ingredients
Finger Steaks
- 1 pound sirloin (or cube) steak
- Salt and freshly ground pepper (to taste)
- 2 cups Panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 4 large eggs
- Canola oil (for frying, approximately 4 cups)
Chimichurri Mayo
- 1 cup fresh parsley
- 2 tablespoons fresh oregano
- 2 garlic cloves
- ½ teaspoon red pepper flakes (or to taste)
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- Salt and freshly ground pepper (to taste)
- 2 tablespoons olive oil
- ½ cup mayo
Instructions
- Prepare the Finger Steaks: Cut the sirloin steak into strips approximately ½-inch wide and 3 to 4 inches long. Season the strips generously with salt and freshly ground pepper, then set aside.
- Make the Breading: In a mixing bowl, combine Panko breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper. Stir well to blend all the seasoning evenly.
- Beat the Eggs: In a separate bowl, beat the eggs and season lightly with salt and pepper to add flavor.
- Coat the Steak Strips: Using one wet hand and one dry hand, dip each steak strip into the beaten eggs, letting the excess drip off, then roll it thoroughly in the seasoned Panko mixture, pressing firmly to coat completely. Place each coated strip on a plate to prepare for frying.
- Heat the Oil: In a large Dutch oven, heat about 4 cups of canola oil to a temperature between 350ºF and 375ºF, suitable for deep frying.
- Fry the Finger Steaks: Working in batches, carefully place 5 or 6 coated steak strips into the hot oil. Fry them until they are golden brown and crispy, turning once if necessary. This should take a few minutes per batch.
- Drain the Fried Strips: Remove the finger steaks from the oil using a slotted spoon and transfer them to a paper towel-lined plate or onto a cooling rack set over a baking sheet to drain excess oil.
- Repeat Frying: Continue frying the remaining batches until all finger steaks are cooked through and crisp.
- Serve: Serve the crispy finger steaks immediately with the prepared chimichurri mayo for dipping.
- Prepare the Chimichurri Mayo: Pulse the fresh parsley and oregano in a food processor until chopped but still chunky.
- Add Flavorings: Add garlic cloves, red pepper flakes, red wine vinegar, lime juice, and salt and pepper to the food processor. Pulse a few times to combine.
- Incorporate Olive Oil: With the processor running, slowly pour in the olive oil. Some herbs will puree while others remain chopped, creating a textured sauce.
- Mix with Mayo: Transfer the chimichurri herb mixture to a bowl and stir in the mayo until well combined.
- Chill: Cover the chimichurri mayo and refrigerate it for at least 1 hour or overnight to let flavors meld before serving.
Notes
- Use fresh herbs for the best flavor in the chimichurri mayo.
- Monitor the oil temperature carefully to avoid burning the breadcrumbs or undercooking the steak strips.
- Serve finger steaks immediately for maximum crispiness.
- Leftover chimichurri mayo can be stored in the refrigerator for up to 3 days.
- For a spicier dipping sauce, increase the amount of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
