Beef Steak Fingers
This classic recipe takes on a twist with an herb flour breading, making it a savory delight that pairs excellently with ketchup.
Ingredients
- 1 ½ lb Beef Cutlet
- Sea Salt to taste
- 2-3 Tbsp coconut oil or beef tallow
- 1 Egg large
- 1 cup Milk
- 1 ½ cups Flour
- 4 Tbsp Scarborough 6 spice Equal parts parsley, sage, rosemary, thyme, fennel, and oregano
Instructions
- Cut the beef cutlet into strips and salt both sides generously. Set aside.
- Mix the milk with the egg in a shallow dish.
- In a second shallow dish, mix flour with Scarborough 6 Spice.
- Dunk a few steak strips in the milk dish and let them sit for a minute. Afterwards, place the steak strips into the flour dish and coat each piece generously on all sides. Repeat with all the beef strips as you complete the next step.
- Heat coconut oil in a cast-iron skillet on medium-high heat. You may need to adjust the heat throughout cooking to keep the steak fingers browning and not burning (see tips).
- Cook the beef steak fingers on each side for 2 to 3 minutes or until the meat is cooked through and the breading is golden. Add oil as needed throughout frying. Serve hot and enjoy with a side of ketchup!
Notes
- Instead of breading all the beef steak fingers at once, you can bread a few at a time as you cook them. This helps the flour to not get mushy and come off before frying, which helps you get a better breading.
- If the breading is burning before the meat is cooked, lower your heat a bit. There's a sweet spot between browning and burning your steak fingers.