Steak Fingers

From Cook's Country | December/January 2013

Why this recipe works:

To marinate and tenderize beefy sirloin flap meat, we turned to flavorful dill pickle brine mixed with baking soda, paprika, Worcestershire sauce, steak sauce, and garlic powder. A mere 30 minutes is all the time the meat needs before receiving a double-coating of seasoned flour, which ensures… read more

To marinate and tenderize beefy sirloin flap meat, we turned to flavorful dill pickle brine mixed with baking soda, paprika, Worcestershire sauce, steak sauce, and garlic powder. A mere 30 minutes is all the time the meat needs before receiving a double-coating of seasoned flour, which ensures that the steak fingers fry up extra crispy.

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Serves 8 as an appetizer

Do not marinate the meat for more than 30 minutes or it will begin to break down.

Ingredients

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