A traditional Texas meal sometimes referred to as meat cookies! Delicious and easy to make!
Kim says – When the kids were young, I saw this recipe made up on a show called Good Morning Texas. My son did not like meat at the time so I would make them the size of cookies and we called them Meat Cookies! He loved them and gobbled them up every time! Everyone LOVES these!!
More delicious – RECIPES
Texas Steak Fingers
- 1 1/2 pounds of top-round steak
- 1 1/2 cups of flour
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons black pepper
- 1/4 teaspoon cayenne optional
- 1 cup buttermilk
- 1 tsp Tabasco sauce
- 2 large eggs beaten
- Oil for frying
- Cream Gravy for dipping
- Pound beef with a meat tenderizer until flattened and almost doubled in size. Then cut into into finger sized pieces.
- Put 1/2 cup buttermilk and tabasco sauce in a large bowl and mix, add steak finger pieces to mixture and cover all pieces of meat. Let sit in fridge and marinate and soak up the buttermilk for 30 minutes to 1 hr.
- In the meantime place flour in a large bowl and add salt, black pepper, and the cayenne.
- In another bowl mix the other 1/2 cup buttermilk with 2 beaten eggs.
- Take a piece of the tenderized beef and coat in flour. Dip the coated beef into the egg mixture and then dip back into the flour again. Repeat for each piece of beef.
- In a large skillet, preferably cast-iron, heat 1 inch of oil to 300°F. Take the pieces of coated beef and gently place into the skillet. You will want to be careful with this part as there will be a lot of popping and hissing. After about 3 or 4 minutes, or when the blood starts bubbling out of the top of the steak, with tongs gently turn over the steaks and cook for 5 more minutes.
- Remove from skillet and drain on a paper-towel-lined plate. While cooking remaining steaks, you can keep cooked steaks warm in an oven set at 200 degrees.
- Serve with your favorite cream gravy.