Cook Time: 30 Minutes
If you’ve never had Idaho-style Finger Steak, there’s a world of taste you’re missing out on. The meat, the seasonings, and that delectable crunch; finger steaks have all the flavors that make you drool.
Chef Tip: The traditional finger steak recipe is coated with crushed saltines, but you can replace that with Panko breadcrumbs. In fact, you could also use crushed potato chips, crushed nuts, or even pancake batter.
This quick and easy recipe takes about thirty minutes, but for some true crunch, you can freeze after Step 2 and Step 3 to make sure it binds together well.
• Sirloin steak is most widely used in finger steak.
• Ever wonder how it got its name? An infamous and interesting myth owes the invention of the term 'sirloin' to an incident in 1617 where King James I of England at Houghton Tower was so impressed with the steak that he actually went ahead and 'knighted the loin of beef' as ”Sir loin”. What was he drinking?
• Finger steak is believed to have been first served in a restaurant by the name “Milo’s Torch Lounge” at Boise, Idaho in the year 1957. Milo Bybee, who was a butcher in the U.S Forest Service at McCall at the time, claims to have invented the finger steak when he was wondering about means to dispose the left-over tenderloin scraps.
• Later, in the year 1946 he went on to work as a chef in the Milo’s Torch Lounge.
• In one piece of finger steak there are 110 calories, 63 of which are from fat.
• One piece of finger steak contains 7g of fat, 235mg of sodium, 10mg of cholesterol, 7g of carbohydrates and 4g of proteins.