Nashville Hot Finger Steak
Flatiron steak strips are seasoned, breaded and fried. They are then tossed in a spicy hot sauce. Finger steaks are placed in a basket with carrot and celery sticks and a side of Ranch dressing. This recipe is scaled for 24 servings.
Ingredients
Items needed
- 3.75 pounds Flatiron Steak, sliced against the grain into thin, 1/2 ounce strips
- 6 Cups Breadcrumbs, regular
- 3 1/4 Cups Panko Breadcrumbs
- 6 Eggs
- 3 Tablespoons Frank's Red Hot
- 8 1/8 Cups Flour, AP
- 3 Teaspoons Garlic Powder
- 6 Tablespoons Salt
- 1 1/2Tablespoons Black Pepper
- 3 Tablespoons Light Brown Sugar
- 3 Tablespoons Paprika
- 3/4 Cup Cayenne Pepper
Nashville Hot Coating
- 1 Cup Cayenne Pepper
- 3/8 Cup Dark Brown Sugar
- 3 Teaspoons Chili Powder
- 3 Teaspoons Garlic Powder
- 3 Teaspoons Paprika
- 9 Cups Butter, melted
- 6 Quarts Fryer Oil
- Fryer
- Parchment Paper
- Sheet Pan
Instructions
- Heat fryer oil to 350°F
- Season beef strips with salt and pepper.
- Season flour with salt and pepper. Season egg wash with Frank's Red Hot. Season flour with salt, pepper, light brown sugar and paprika.
- Line a sheet pan with parchment paper and arrange strips in an even layer. Freeze for 30min or overnight to let the coating adhere to the beef.
- In the meantime, make the Nashville Hot Coating by combining all ingredients. Keep warm.
- Fry beef strips for 3 minutes. Toss or brush on the Nashville Hot coating.
- Arrange 8 pieces per order on a plate and serve with ranch dressing.
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