I am excited to share this Finger Steaks recipe post, which is sponsored by the New York Beef Council. As usual the opinions are my own. Thanks for supporting America’s farmers! If you have never heard of (or had) Finger Steaks...You are in for an amazing (and economical) way to enjoy beef! These delicate and delicious bites of beef will soon be on regular rotation in your house!
I was introduced to a Steak Fingers recipe via a virtual farm tour hosted by both the Idaho Beef Council and the Prescott family from Southern Idaho.
Sure the thought of Idaho conjures up fields of potatoes however, cattle is one of Idaho’s leading agricultural industries. Today there are over 8000 cattle operations in the state with over 2.5 million head of cattle. Valued at over 2.6 billion dollars. Idaho utilized an open pasture system when it comes to much of its cattle.
For more than 100 years, Idaho cattle ranchers have served as responsible stewards of public lands in the state. For the most part, beef cows are raised on open pasture. With more than two thirds of the state owned by the federal and state government, most cows and calves spend at least part of their lives on public rangelands.
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What are Finger Steaks
Also sometimes referred to as Steak Fingers, and similar to Chicken Fried Steak, Finger Steaks are said to have been first served in a restaurant setting at Boise Idaho’s Milo’s Torch Lounge” (The Torch) in 1957.
Finger Steaks are typically made with cube steak which is a cut of beef (usually top round or top sirloin) tenderized and flattened by pounding with a meat tenderizer.
The beef is cut into strips (hence the term fingers) and then battered with seasoned flour, a tempura-like batter or crushed saltines and then quickly fried in hot oil until golden brown.
The result of the breaded cube steak is incredibly tender and flavorful! Served with a variety of sauces, Finger Steaks will leave you wanting more, and this Fingers Steaks Recipe can be easily made at home.
Finger Steaks are so popular in Idaho and the surrounding states that most restaurants have them on their menu. Grocery stores have them premade and frozen in their freezers,
Where have Finger Steaks been all my life?? My always-hungry teenage son and husband are head over heels for these now! I have made them at least 4 times in the last month. And I also introduced a gaggle of 16 year old girls to them last week and they devoured them!
This wrap hits all the notes in both flavor and texture. All you need to do is first make a simple spicy sauce using mayo, a squeeze of fresh lemon, seasoning and some adobo sauce (you can chop up some of the chilies as well and add those if you enjoy spicy). If small cans of chilies in adobo are not readily available where you live, you can swap that for some Sriracha.
Once you make the steak finger dipping sauce, set some aside for spreading directly onto the tortillas (or what you choose to use for the wraps) and add some to a bag of coleslaw mix. Toss the coleslaw with the sauce, season it and pop it in the fridge to chill.
Set Up Tips
- A plate for the flour mixture
- A bowl for the egg mixture
- A plate for the battered slices of cube steak
- And a cooling rack with either a piece of parchment paper under it or paper towels (for easy cleanup)
- Place oil in a heavy frying pan for frying. You want about 1 inch or so of oil.
- Cut your cube steak into strips like the photo above (think chicken fingers) You will end up with various lengths of meat, that is a-ok.
- Season your meat with a little salt and pepper, then dredge each finger in the flour mixture, shaking off any excess.
- Next, dip into the egg mixture, allowing excess to drip off and then once again dredge in the flour.
- Cook finger steaks in hot oil, not crowding them and flip halfway through. Cook time is about 2.5 minutes per side. Or until crisped and browned the way you enjoy.
After all of your meat is cooked. Spread a bit of sauce on a tortilla, place 2-3 finger steaks on top followed by some slaw. If cheese is something you think you would want on this wrap, go right ahead and add some. Tuck the edges in and roll it up. Cut in half and enjoy!
- Cube steak
- Salt, pepper, onion powder, garlic powder, paprika and if you enjoy a little heat cayenne pepper
- Egg (I also like to add just a bit of milk)
- Oil for frying
- Dipping sauce such as fry sauce, chipotle aioli, sriracha mayo, spicy ketchup or whatever you might enjoy
I do hope you try this amazing steak wrap recipe! My family agreed that we’d all be happy even ordering this out. If you don't want to make the wrap just make the steak fingers and dip away with a side salad or French fries. Yum!!
Tag me on Instagram @soufflebombay and show me YOUR Fingers!!
Beef recipes you'll love!
If you enjoy beef as much as my family and I do, check out my Steak Seasoning Recipe.
Nutritional information is approximated using a WordPress plug-in. Actual calories, etc. will be determined by the size of your beef slices, size and type of wrap you use as well as how much slaw & steak fingers you enjoy. Originally posted June 2021, updated October 2023.
Finger Steaks Recipe
- ½ cup mayonnaise
- Squeeze fresh lemon juice
- 2 TBS adobo sauce more or less based on your preference (see note)
- For more heat a pinch of cayenne pepper
- Combine ingredients and stir until smooth set aside.
- 2 cups coleslaw mix typically found in produce section or make your own
- 2 TBS or so of the Chipotle Mayo
- Salt & pepper to taste
- Toss slaw with mayo season and chill until ready to use.
Finger Steaks Wrap
- 1 pound cube steak
- 1 ½ cups flour
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 TBS paprika
- ½ - ¾ teaspoon red cayenne pepper
- Salt & black pepper
- 2 eggs
- 1 TBS milk
- 2 teaspoons adobo sauce
- Oil for frying
- 5 Burrito size flour tortillas or wraps of your choice
- Combine flour, garlic powder, onion powder, paprika, red pepper, salt and pepper. Mix with a whisk or spoon until combined. Scatter on a plate or large low bowl for dredging.
- Whisk eggs, milk and adobo sauce in a shallow bowl.
- Fill a heavy frying pan (with sides) with enough oil for 1 inch depth.
- Dredge each piece of meat in the flour mixture, shaking off any excess. Next, dip into the egg mixture, allowing excess to drip off and then once again dredge in the flour.
- Cook finger steaks in hot oil, not crowding them and flip halfway through. Cook time is about 2 minutes per side. Or until crisped and browned the way you enjoy.
- Test the oil by flicking a bit of flour into it, if it bubbles immediately, your oil is good to go. If using a fryer, set the temperature to 365 degrees.
- Remove from the pan and place on a cooling rack. Place a piece of parchment paper or paper towels under it to catch any drips.
- After all of your meat has been cooked. Spread a bit of sauce on a tortilla, place 2-3 finger steaks on top followed by some slaw. If cheese is something you think you would want on this wrap, go right ahead and add some. Tuck the edges in and roll it up. Cut in half and enjoy!