Saturday, August 25, 2012


 My neighbor is known as my Produce Man because he brings us all kinds of organic goodies from his garden.
Today he brought two kinds of cucumbers. The yellow ones are lemon cucumbers and are sweeter.
Corn on on the cob and beautiful home grown tomatoes. Oh and he also raises chickens so he keeps me stocked up on organic eggs.

Finger Steaks? Yes, they are the most delicious dish ever! I was born and raised in Idaho and I miss these things so I went online and found a reciepe. Why did I wait so long? If you live in Idaho or have visited Idaho then you know what I am talking about. Little 1/2 x 1/4 pieces of sirloin steak marinated in butter milk and seasoning over night.
 Then you dredge them in flour, put them on a cookie sheet and freeze them for 2 hours or overnight is okay too.
 Take them out of the freezer and immediately put them in hot canola oil 380 degrees
Cook until they are golden brown, take them out and put them on a paper towel and serve with ranch dressing or BBQ sauce. You will be hooked...I promise !
 Here they are! They went very well with the fresh veggies and cottage cheese.
Idaho Finger Steaks

Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
3 Hrs 40 Min

Servings  (Help)

Original Recipe Yield 4 servings


  • 1 egg
  • 2 cups buttermilk
  • 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
  • 1/2 cup all-purpose flour
  • 1 1/2 pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons garlic powder
  • salt and pepper to taste
  • 3 cups canola oil for deep frying


  1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
  2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
  3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
  4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.


SueAnn Lommler said...

sounds so yummy. i will try these.


soulbrush said...

Gosh how I wish he was my neighbour- I adore homegrown produce.

Ann said...

oh..i must have some of these!!
thanks so much for sharing!!!!