Finger Steak

1. Cut the steak into 2½ inch long strips with ¼ inch width. 
2. Beat together the eggs, garlic powder, paprika, and salt and pepper in a large bowl until the mixture is smooth. Add the beef and toss in the batter until the pieces are well-coated. 
3. Pick out the steak strips and shake off the excess batter. Dredge each piece in breadcrumbs until thoroughly covered. 
4. Heat your oil in a skillet until it reaches about 370 degrees Fahrenheit. Test a tiny piece of your steak to make sure it fries well. 
5. Drop your breadcrumb-covered steak strips one-by-one into the oil. Don’t overcrowd the skillet. Once it is golden-brown, remove it from the oil and let it rest on some tissue. 

Chef Tip: The traditional finger steak recipe is coated with crushed saltines, but you can replace that with Panko breadcrumbs. In fact, you could also use crushed potato chips, crushed nuts, or even pancake batter.

This quick and easy recipe takes about thirty minutes, but for some true crunch, you can freeze after Step 2 and Step 3 to make sure it binds together well.