Jan 12 2016
I had not fixed steak fingers in a while so I was kind of hungry for some. When our kids were young it was a way to get them to eat steak. I like to use sirloin but to be more frugal round steak is good too.
I cut the steak into half inch strips and used to coat with a little flour and seasoning then fry in a little oil until brown. This time I just shallow fried them in some olive oil and seasoned with Lawry’s seasoning salt. I had to do two batches and removed them to a bowl lined with paper towels.
The grandson didn’t have school so he was here to eat with us. He doesn’t like a lot of seasoning so I took it easy on it. I made a batch of beer brined oven fries and steamed some corn on the cob.
The fries are 1 ½ pound potatoes. I cut the ends off and cut out the eyes but leave some skin on and cut them in ½ fries. In a bowl add one lager beer and a tablespoon of coarse salt; stir until the salt is dissolved. Add the fries and add water to just cover. Place in the fridge for 3 to 6 hours; when ready to make them drain and dry well. Place them in a bowl and coat well with olive oil then add seasoning. I used Penzey’s sandwich sprinkle.
Preheat the oven to 425 deg. Place the fries on a sheet pan in one layer. I cover my pan with non-stick aluminum foil so the fries don’t stick. Bake for 20 minutes then stir to flip and bake another 10 to 15 minutes.
I found a new dip for fries; 2/3 cups sour cream and 1/3 cup BBQ sauce. My BBQ sauce was a little sweet so I added 2 teaspoons red wine vinegar and it was just right. We all enjoyed the meal and the dip was good to dip the steak fingers in too.
Smokin Don
