Low Country Finger Steak Bowl
Strips of sirloin steak dredged in Old Bay flour mix, dipped in white country gravy, and dusted with a sweet corn powder. Fried until golden and crisp and served over Cajun rice and beans with a drizzle of low country BBQ sauce. This recipe is scaled for 24 servings.
Ingredients
Items needed
- 13 1/4 pounds All Purpose Flour
- 9 Cups Old Bay Seasoning
- 24 Eggs
- 1 Cup Baking Powder
- 1/2 Cup Baking Soda
- 1/2 Cup Black Pepper
- 3/8 Cup Kosher Salt
- 36 Cups Buttermilk
- 1 1/2 Cups Hot Sauce
- 9 Pounds Sirloin Steak
- 24 Cups Cajun Rice & Beans (Sub Recipe)
- 8 Cups White Peppered Gravy, prepared according to package directions
- 1 1/2 Cups Freeze Dried Corn Powder, blitz in robocoup until consistent fine powder
- 3 Cups Carolina BBQ Sauce
- 1 1/2 Cups Green Onion, cut on bias, for garnish
- Deep Fryer
Instructions
- Create a 3-step breading station:
- Pan #1: Mix 3 Tablespoons of Old Bay and 1 cup of flour.
- Pan #2: Whisk together 1 egg, baking powder, baking soda, black pepper, kosher salt, buttermilk, and hot sauce.
- Pan #3: Mix 3 Tablespoons of Old Bay and 1 cup of flour.
- Place sirloin strips into first flour mixture, then coat with beaten egg, and then coat strips again with the second flour mixture, resulting in fully dredging all the steaks.
- Deep fry breaded finger steaks at 350˚F for ~3-4 minutes, until internal temperature reaches 145˚F. Remove finger steaks from fryer.
- Deep fry battered and breaded finger steaks at 350˚F until internal temperature is 150˚F and breading is golden brown, 2-3 minutes.
- Build finger steak bowl in the following order:
- 1 Cup Cajun Rice & Beans
- 5 Pieces Low Country Fried Finger Steaks
- 1/3 Cup White Pepper Gravy Drizzle
- 1 Tablespoon Corn Powder
- 2 Tablespoons Carolina BBQ Sauce
- Sliced Green Onion
black eyed peas and cajun rice
ingredients
iTems needed
- 12 Cups Black Eyed Peas & Rice Mix (Zatarain's)
- 15 Cups Water
- Stove
instructions
- Cook rice mix according to package instructions.
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