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.


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


  1.  Heat fryer oil to 350°F
  2. Season beef strips with salt and pepper.
  3. Season flour with salt and pepper. Season egg wash with Frank's Red Hot. Season flour with salt, pepper, light brown sugar and paprika.
  4. 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.
  5. In the meantime, make the Nashville Hot Coating by combining all ingredients. Keep warm.
  6. Fry beef strips for 3 minutes. Toss or brush on the Nashville Hot coating.
  7. Arrange 8 pieces per order on a plate and serve with ranch dressing.