Steak Fingers

 

If you like steak - you have to try these!  This was a gold-star, family favorite growing up (when can you please seven kids?!) and still is for my family too.  Steak fingers are another one of my mom's recipes that I decided to see if I could make processed free.  These are breaded, pan-fried pieces of meat that are SO delicious and make you feel comforted deep down.  But with breading and oil come a lot of problems.  Here's another example of how a few swaps can save the day! 

 

 

1 cut of top round/round/top sirloin/sirloin steak  (my favorite is sirloin - it's the most tender)

2 eggs + 1 Tbsp. water

1 cup flour of your choice (I'll explain below - just not refined white flour!)

coconut oil

salt and pepper

 

Cut the steak into roughly 3/4 inch strips - does not have to be exact!  Lightly season with salt and pepper.  In a large frying pan, melt enough coconut oil over medium heat that it fills the pan about 1/4 inch high. 

 

 

Now you'll want to create a little assembly line on the way to the pan.  Beat the two eggs and water together in a shallow dish and season with salt and pepper.  In a separate dish, add the flour of your choosing and also season it with salt and pepper.  Here is the beauty of this recipe - I don't cook with refined white flour anymore.  I have tried every other flour in my pantry with this recipe and they have all tasted great!  I have made these with whole wheat, spelt, coconut, and almond flours and they were all good.  So decide what flour fits your needs when it comes to the type you want to use.  

Dip the steak into the egg wash, then dredge it in the flour.  Shake off the excess flour otherwise it will build up and burn in the pan. Season it again with salt and pepper after you place it in the pan.  It will take only a couple minutes on the one side, then flip and lightly season the other side too.  These cook up really fast.  You'll know when they are done because the coating will turn golden brown.  (Note: I like to use two sets of tongs - one for dipping in the egg and flour, and one for cooking in the pan.  This will save your fingers from becoming a complete mess!)

Drain these on a plate lined with a double layer of paper towels.  Because you are cooking these in batches, I like to loosely place a piece of aluminum foil over the plate to keep them warm.  I find that I have enough to fill the plate then add a second layer of paper towels and continue the process. 

 

When you have cooked them all, they are ready to eat.  My family is split on how to eat them.  Some like them just how they are and some like to lightly dip them in steak sauce, which is not completely clean, but delicious.  You can make a homemade, cleaned-up version of steak sauce, it just takes a little more time, but I think it's worth it if you prefer these with sauce.  If you like them plain, you're good to go!  This will serve about 4 adults.