Entree: United States – Pacific Northwest (Idaho) – Idaho Finger Steaks

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) top sirloin or sirloin tip, trimmed and sliced into 12–16 strips, approx. usable weight
- 1 tsp (6 g) kosher salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) smoked paprika
- 1 1/2 cups (190 g) all-purpose flour, divided
- 1 tbsp (8 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 cup (240 ml) cold beer or cold club soda
- 1 large egg
- 4 cups (950 ml) vegetable oil or peanut oil, for deep frying (amount depends on fryer/pot)
- 3 large Russet potatoes (about 2.25 lb / 1.0 kg total), peeled if desired and cut into fries
- Cold water and ice (for soaking fries)
- 6 cups (150 g) mixed salad greens
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 medium cucumber, sliced (approx. 100 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) apple cider vinegar
- Salt and pepper to taste
- Fry Sauce:
  - 1/2 cup (120 g) mayonnaise
  - 1/4 cup (60 g) ketchup
  - 2 tbsp (30 g) sweet pickle relish
  - 1 tsp (5 ml) lemon juice
  - 1/4 tsp (1.5 g) onion powder
  - Hot sauce or Worcestershire sauce, to taste (optional)

Instructions

Short Description:
Strips of tender steak battered and deep-fried until crisp, served with hand-cut Idaho fries and a classic Idaho fry sauce. This bar-and-diner style entree is hearty and designed to be eaten with your hands or a fork.

Regional Notes:
Idaho Finger Steaks are a regional Idaho specialty — thin steak strips battered and deep-fried, commonly paired with crispy fries and fry sauce in Boise and across the state. This version emphasizes locally grown Russet potatoes for the fries and a straightforward beer-style batter and seasoned dredge typical of Idaho diner preparation.

1. Prepare ingredients: pat the steak strips dry and season them with 1 tsp kosher salt, 1 tsp black pepper, garlic powder, and smoked paprika; set aside. Place 1 cup (125 g) of the flour in a shallow bowl for dredging.
2. Make the batter: in a bowl whisk the remaining 1/2 cup (65 g) flour, cornstarch, baking powder, egg, and cold beer (or club soda) until smooth and slightly thick; chill in fridge while you prep the fries and oil.
3. Prep fries: cut Russets into uniform fries, place in a large bowl of cold water with ice and soak 20–30 minutes to remove excess starch. Drain and dry thoroughly on clean towels.
4. Heat oil: pour oil into a deep pot or fryer to a depth that will fully submerge fries/finger steaks (about 3–4 inches). Heat to 325°F (160°C).
5. Par-fry fries: working in batches, fry the potatoes at 325°F (160°C) for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined sheet; let cool while you fry the steaks and finish the fries.
6. Heat oil for steaks: increase oil temperature to 350–375°F (175–190°C) for frying the finger steaks. Maintain temperature between 350–375°F.
7. Dredge and batter steak strips: dredge a few seasoned steak strips at a time in the reserved 1 cup (125 g) flour, shaking off excess, then dip into the chilled batter to coat evenly.
8. Fry finger steaks: carefully lower battered strips into hot oil, frying in batches to avoid crowding. Fry 2–4 minutes per batch until golden brown and crisp; thinner strips may be done sooner. Internal doneness for thin strips is often medium (about 130–145°F / 54–63°C) but cook to your preference. Transfer to a wire rack and immediately sprinkle with a little salt.
9. Finish fries (double-fry): when all steaks are done, bring oil back to 375°F (190°C). Fry par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels or wire rack and season with salt.
10. Make fry sauce: whisk together mayonnaise, ketchup, sweet pickle relish, lemon juice, and onion powder; adjust seasoning and optional hot sauce to taste.
11. Toss salad: combine mixed greens, cherry tomatoes, and cucumber; dress lightly with olive oil, apple cider vinegar, salt and pepper just before serving.
12. Plate and serve: arrange 3–4 finger steaks per person with a generous portion of hot Idaho fries, a ramekin of fry sauce, and a side salad. Finger steaks are best eaten hot and crisp.