Idaho-Style Finger Steaks - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound boneless beef sirloin or cube steak (1/2-inch thick)
- 2 cups buttermilk
- 1 teaspoon Worcestershire sauce
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons dry mustard
- 2 teaspoons sweet paprika
- Vegetable oil, for frying
- 2 cups all-purpose flour
- Serving suggestions: french fries and cocktail sauce or BBQ sauce
Instructions
- Trim the excess fat and silver skin from the steak and cut into strips about 1/2-inch wide and 2 to 3 inches long.
- Whisk together the buttermilk, Worcestershire, 2 teaspoons of the salt and 1 teaspoon each of the black pepper, granulated garlic, dry mustard and paprika in a bowl. Add the steak strips to the buttermilk mixture and refrigerate for 2 hours.
- Heat 3 inches of oil in a Dutch oven to 350 degrees F.
- Whisk together the flour, the remaining 2 teaspoons salt and the remaining 1 teaspoon each of the black pepper, granulated garlic, dry mustard and paprika in a shallow dish.
- Strain the meat, reserving the buttermilk mixture. In batches, dredge the strips into the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour.
- Dip the double-dredged strips carefully into the hot oil. You will need to fry them in batches to avoid overcrowding. When the strips are golden brown and crisp, about 4 minutes, remove them with a slotted spoon onto a paper-towel-lined plate.
- Serve the steak fingers immediately with french fries and cocktail or BBQ sauce.
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