IDAHO FINGER STEAKS

Idaho Finger Steaks image

This recipe was given to me many years ago and is alleged to be the original recipe from a cafe in Boise, Idaho: the purported home of the finger steak. I ate there many times in the 70's and this recipe seems authentic. I always omit the salt as it seems way too salty for me and everyone to whom I passed it along agrees with me, but I included it as that's the way it was given to me. Try dipping in cocktail or fry sauce.

Provided by ericn1300

Categories Meat and Poultry Recipes Beef Steaks

Time 1h50m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups milk
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
2 tablespoons seasoned salt
¾ tablespoon Worcestershire sauce
2 ½ cups flour
4 cups oil for deep frying
3 pounds beef tenderloin, cut into 2 1/2x3/4-inch strips

Steps:

Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.
Preheat the oil in a large pot to 375 degrees F (190 degrees C).
Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 44.3 g, Cholesterol 120.4 mg, Fat 43.7 g, Fiber 1.6 g, Protein 41.5 g, SaturatedFat 13.4 g, Sodium 1431.5 mg, Sugar 3.2 g