Steak fingers

(originally made 5/2012)

Tim is very picky about his steak.   And Jake has sensory issues coupled with a bad steak experience from a few years ago.    So I searched through MasterCook, Pinterest, Foodgawker and assembled my possibilities.   I've gotten Jake to eat chicken, pork and eggplant all by breading and baking/frying, so I mulled over the idea of Country fried steak, but I am terrible at making gravy.    Sue suggested steak fingers, and a quick google found me these on Allrecipes. 

On their own, they are a little bit bland, I'd definitely amp them up with something next time, but for a trial run with Jake, they were perfect.

I used round steak with the outer fat trimmed off, beaten with a meat mallet, then sliced it thin and across the grain.   Didn't take long at all for them to brown up and cook through.     Jake had his dipped in honey, and I used Sweet Baby Ray's Honey Chipotle BBQ sauce.     Success!   He even came back and asked for 2 more fingers.     Definitely a keeper and a great positive experience for his memory bank and the possibility of him trying different preparations   :)

 Steak fingers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  vegetable oil
  1              pound  round steak
  2                     eggs
     1/2           cup  milk
                        salt and pepper to taste
  1 1/2           cups  all-purpose flour for coating

    Tenderize steak by pounding with a mallet. Cut into long strips across the grain.
    Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
    In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
    Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
    Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.



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