Idaho-Style Deep-Fried Steak

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1328, total fat 98 G., saturated fats 14 G., proteins 36 G., carbohydrates 77 G., fiber 4 G., cholesterol 101 mg, sodium 1090 mg, sugar 11 G.

Beef steak's answer to chicken fingers: small strips of steak are double-dipped in seasoned flour to create a thick, crispy crust after deep-frying. Enjoy with a dipping sauce like barbecue or cocktail sauce, and a side of fries if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

1 boneless sirloin steak or pounded top round steak weighing 450g and approximately 1cm thick.
2 cups of sour milk or kefir
1 teaspoon Worcestershire sauce
2 tsp granulated garlic
2 tsp dry mustard
2 tsp sweet paprika
2 cups premium flour
Vegetable oil, for deep-frying
Cocktail sauce, for serving
French fries, for serving
Special equipment: deep fat thermometer

Sauce

1/3 cup mayonnaise
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
0.5 tsp sweet paprika

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, apple cider vinegar, Worcestershire sauce, garlic granules, mustard powder, paprika

Cooking the dish according to the recipe:

Deep-fried steak:

Trim excess fat and membranes from the steak and cut the meat into strips 1 cm wide and 5-7 cm long. In a large bowl, combine the sour milk, Worcestershire sauce, 2 teaspoons of salt, and 1 teaspoon each of black pepper, granulated garlic, dry mustard, and paprika. Add the steak strips to the sour milk mixture, stir, then cover and refrigerate for 2 hours.
Sauce:

Meanwhile, in a bowl, thoroughly combine the mayonnaise, ketchup, Worcestershire sauce, vinegar, paprika, a good pinch of salt, and some freshly ground black pepper. Cover with plastic wrap and refrigerate until ready to serve. Store for up to 2 days.

Pour about 8 cm of vegetable oil into a large Dutch oven. Attach a deep-fry thermometer to the side of the pan and heat the oil to 175°C.
In a shallow bowl, combine flour, 2 teaspoons salt, and the remaining 1 teaspoon each of pepper, granulated garlic, dry mustard, and paprika. Line a plate with paper towels. Using a slotted spoon, transfer the meat from the marinade to a plate. Reserve the marinade in the bowl. Dredge the steak strips, a few at a time, in the seasoned flour, then dip them in the marinade and dredge them again in the seasoned flour to coat them thoroughly on all sides.
Drop a few steak strips into the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Transfer with a clean slotted spoon to the prepared plate. Repeat with the remaining steak strips.
Serve steak pieces with gravy, cocktail sauce and, if desired, French fries.