A delightful twist on the classic finger steak recipe, featuring a flavorful coating and a crispy texture.
Slice the steak into thin strips, about the size of a finger.
Ensure the steak is partially frozen for easier slicing.
In a mixing bowl, whisk together the egg and milk until well combined.
Use cold milk to help the coating adhere better.
In another bowl, mix the flour, salt, sugar, baking powder, garlic powder, pepper, and onion powder.
Sift the dry ingredients for a smoother coating.
Dip each steak strip into the egg mixture, then coat it in the flour mixture.
Press the steak into the flour mixture to ensure a thick coating.
Place the coated steak strips on a plate and refrigerate for at least 30 minutes.
Chilling helps the coating adhere better during frying.
Heat the oil in a frying pan over medium heat until it reaches 350°F (175°C).
Use a thermometer to monitor the oil temperature.
Fry the steak strips in batches until golden brown, about 2-3 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried steak strips and place them on paper towels to drain excess oil.
Pat the strips gently with paper towels for extra crispiness.
Serve the crispy steak fingers warm with your favorite dipping sauce.
Garnish with fresh parsley for a pop of color.
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