When it comes to Idaho-specific foods, we all know about potatoes, but not as many people have heard of finger steaks. You know I love my
While it’s true that Idaho actually ranks number 1 in the United States in potato production, their cattle play a significant role in their agriculture, as well. For the most part, beef cows in Idaho are raised on open pasture.
Did you know that cattle actually outnumber people in Idaho? Therefore, you can see why the
Idaho beef industry is an imperative part of the local communities and economy in their state.
Idaho Finger Steaks are irresistible bites of beef that first get marinated in buttermilk, then dipped in well-seasoned flour before being fried up to finger steak perfection. They’re unique and delicious!
You will be able to find finger steaks at restaurants outside of Idaho, mostly in the South. In the south they tend to call them chicken fried steak fingers and are typically served with a delicious country gravy.
Idaho serves them up in a different way. Their finger steaks are served with all kinds of different dipping sauces instead of gravy. I chose to serve mine with a tasty homemade country sweet & sour sauce! HELLO. It’s a dream!
This particular sweet and sour sauce has a sweet, zesty unmistakable flavor. The sauce was first developed in a home kitchen here in Rochester, NY so it’s unique and special to my area! I made a homemade version of it that we liked even better.
Idaho finger steaks normally start out with tenderized cube steak. You could really feel free to use almost any steak and tenderize it well with a meat tenderizer.
I just grabbed a package of tenderized cube steak at my local grocery store and saved myself the hassle of tenderizing. One less step to have to do is always welcomed! For me, it’s foolproof and easy and just works.
Typically, these Idaho finger steaks are served as a meal with fries and toast on the side (and maybe even a beer), but I tend to treat them more as an appetizer. Since they are fried and the sauce is sweet, something light and fresh goes well with these Idaho finger steaks.
Now doesn’t this food just look like something we all deserve today? YES.
The cooked, finished finger steaks can be kept warm in a 200 degree oven while you fry the remaining batches of steak pieces. They are best served warm so I love this tip! Tip: Looking for more tasty beef recipes here on Wishes and Dishes? Check out some of my other favorites below:
Crock Pot Beef Stew
Slow Cooker Beef Tips and Gravy
Crock Pot Ribs
Idaho Finger Steaks with Country Sweet Dipping Sauce
1 pound cube steak cut into approx. 3-inch strips 2 cups buttermilk 2 teaspoon Worcestershire sauce 4 teaspoons salt, divided 2 teaspoons ground pepper, divided 1 teaspoon garlic powder, divided 2 teaspoons onion powder, divided 2 cups all-purpose flour 1 teaspoon paprika Vegetable or canola oil for frying 3 tsp cornstarch, divided ⅓ cup distilled white vinegar 2 tsp vegetable or canola oil ⅔ cups pineapple juice 2 Tbsp ketchup 3 Tbsp brown sugar Salt, pinch, to taste
Slice cube steaks into 3 to 4-inch long strips. In a large mixing bowl, combine the buttermilk, Worcestershire sauce, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon onion powder, and half the garlic powder. Add the sliced cube steak and marinate in the fridge for 2-3 hours (longer is fine). In a large shallow bowl or pan, combine the flour with the remaining 2 teaspoons salt, 1 teaspoon pepper, garlic powder, 1 teaspoon onion powder, and paprika. Dredge each piece of steak into the flour mixture. Dip back into the buttermilk marinade, then back into the flour mixture for a 2nd time. Transfer to a plate. Repeat with all steak pieces. Heat 2 inches of oil in a Dutch oven, heavy-bottomed pot, or large skillet over medium heat until it reaches 375 degrees F. You can also use an air fryer and follow directions on your fryer. Working in batches, fry the finger steaks for about 1-2 minutes on each side until they are a nice golden brown and crispy on the outside and cooked to your desired doneness on the inside. Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with paper towel to absorb excess oil. Serve hot with country sweet dipping sauce or your dipping sauce of choice. Use a small sauce pan over low-medium heat and combine 1 tsp of the cornstarch and vinegar. Use a whisk to combine well. Add in the pineapple juice. Continue to whisk. Add in the ketchup. Whisk well. Add in the oil, brown sugar and about a pinch of salt. Continue to whisk. Add in the remaining two teaspoons of cornstarch, one teaspoon at a time. Continue whisking. The sauce will thicken. Remove from heat.
Thank you to Disclaimer: New York Beef Council for sponsoring this conversation. All opinions remain 100% my own, as always. Thank you for allowing me to share the brands and products I use regularly and love.