Steak Fingers
By America's Test KitchenPublished on October 25, 2012
Time
1 hour, plus 30 minutes marinating
Yield
Serves 8 as an appetizer
Ingredients
1 (20-ounce) jar dill pickles ½ teaspoon baking soda ¼ cup steak sauce, plus extra for serving2 tablespoons paprika 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 2 pounds beef flap meat, trimmed and cut against grain into 4 by ½-inch strips2 cups all-purpose flour 1 tablespoon pepper 3 quarts peanut or vegetable oil
Before You Begin
Do not marinate the meat for more than 30 minutes or it will begin to break down.
Instructions
- Set wire rack inside rimmed baking sheet. Line platter with triple layer of paper towels. Drain pickles, reserving 1½ cups juice; reserve pickles. Combine pickle juice and baking soda in large bowl. When foaming subsides, whisk in steak sauce, 1 tablespoon paprika, Worcestershire, and 1 teaspoon garlic powder. Add beef and toss to combine. Cover and refrigerate for 30 minutes.
- Combine flour, pepper, remaining 1 tablespoon paprika, and remaining 1 teaspoon garlic powder in large bowl. Remove beef from marinade (discard marinade) and pat dry with paper towels. Toss beef in flour mixture to coat thoroughly, transfer to prepared rack, and let sit for 10 minutes. Return beef to flour mixture, toss to coat, and return to wire rack.
- Add oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 375 degrees. Add half of beef to oil and fry, stirring occasionally, until golden brown and crispy, about 2 minutes. Transfer to prepared platter. Return oil to 375 degrees and repeat. Serve with pickles, passing extra steak sauce separately.
Time
1 hour, plus 30 minutes marinatingYield
Serves 8 as an appetizerIngredients
1 (20-ounce) jar dill pickles
½ teaspoon baking soda
¼ cup steak sauce, plus extra for serving
2 tablespoons paprika
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 pounds beef flap meat, trimmed and cut against grain into 4 by ½-inch strips
2 cups all-purpose flour
1 tablespoon pepper
3 quarts peanut or vegetable oil
Ingredients
1 (20-ounce) jar dill pickles
½ teaspoon baking soda
¼ cup steak sauce, plus extra for serving
2 tablespoons paprika
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 pounds beef flap meat, trimmed and cut against grain into 4 by ½-inch strips
2 cups all-purpose flour
1 tablespoon pepper
3 quarts peanut or vegetable oil
Ingredients
1 (20-ounce) jar dill pickles
½ teaspoon baking soda
¼ cup steak sauce, plus extra for serving
2 tablespoons paprika
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 pounds beef flap meat, trimmed and cut against grain into 4 by ½-inch strips
2 cups all-purpose flour
1 tablespoon pepper
3 quarts peanut or vegetable oil
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 that the steak fingers fry up extra crispy.
Before You Begin
Do not marinate the meat for more than 30 minutes or it will begin to break down.
Instructions
- Set wire rack inside rimmed baking sheet. Line platter with triple layer of paper towels. Drain pickles, reserving 1½ cups juice; reserve pickles. Combine pickle juice and baking soda in large bowl. When foaming subsides, whisk in steak sauce, 1 tablespoon paprika, Worcestershire, and 1 teaspoon garlic powder. Add beef and toss to combine. Cover and refrigerate for 30 minutes.
- Combine flour, pepper, remaining 1 tablespoon paprika, and remaining 1 teaspoon garlic powder in large bowl. Remove beef from marinade (discard marinade) and pat dry with paper towels. Toss beef in flour mixture to coat thoroughly, transfer to prepared rack, and let sit for 10 minutes. Return beef to flour mixture, toss to coat, and return to wire rack.
- Add oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 375 degrees. Add half of beef to oil and fry, stirring occasionally, until golden brown and crispy, about 2 minutes. Transfer to prepared platter. Return oil to 375 degrees and repeat. Serve with pickles, passing extra steak sauce separately.
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