finger steak poutine

Au jus battered bites of flank steak smothered with peppered gravy, white cheddar cheese curds, minced parsley and chives. This recipe is scaled for 24 servings.

Ingredients

Items needed

  • 11.29 pounds Flank Steak, Jaccard for tenderization, cut beef into 1/4 inch slices 
  • 24 Cups All-Purpose Flour
  • 1 Cup Garlic Powder
  • 48 Large Eggs
  • 36 Cups Beef Au Jus Liquid
  • 16 1/2 Cups Water
  • 24 Brown Gravy Packets, prepared using package instructions, substitute beef stock instead of water
  • 48 Cups Beef Stock, unsalted
  • 1/2 Cup Black Pepper, ground
  • 24 Cups French Fries, deep fried and held hot
  • 1 Cup Parsley, minced
  • 12 Cups Cheese Curds
  • 1 Cup Chives, minced


  • Jaccarder
  • Deep Fryer

Instructions

  1. In a mixing bowl, make the finger steak batter by whisking flour, garlic powder, eggs, beef au jus, and water.
  2. Coat flank steak strips in batter and deep fry finger steaks at 350˚F for 2--3 minutes, until golden brown and internal temperature reads 155˚F.
  3. Assemble poutine in the following order:     
    • 1 Cup French fries     
    • 6 oz. finger steaks (~5 pieces)     
    • 1/2 Cup whiet cheese curds     
    • 1/2 cup brown gravy     
    • 2 teaspoons minced parsley     
    • 2 teaspoons minced chives