Idaho Finger Steaks - Crispy Grilled Beef Strips

Introduction

Idaho Finger Steaks are a crispy, breaded, and grilled beef delight. By searing them on an Arteflame grill, you lock in the juiciness while achieving a perfect crust. Follow this recipe for the ultimate finger steaks with a rich, flavorful crunch.

Ingredients

• 1 lb sirloin steak, cut into ½-inch strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 2 tbsp butter
• Your favorite dipping sauce

Instructions

Step 1: Prepare the Grill

1. Pour vegetable oil on three paper napkins.
2. Place them inside the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Wait 20 minutes for the grill to reach its ideal temperature.

Step 2: Marinate the Steak

1. Place the steak strips in a bowl.
2. Cover them with buttermilk.
3. Let them marinate for at least 30 minutes (or up to overnight).

Step 3: Bread the Steak Strips

1. Combine flour, salt, pepper, garlic powder, and paprika in a shallow bowl.
2. In another bowl, place the beaten eggs.
3. In a third bowl, add the panko breadcrumbs.
4. Remove steak strips from buttermilk, letting excess drip off.
5. Dredge each steak strip first in the flour mixture, then the beaten eggs, and finally coat with panko breadcrumbs.

Step 4: Sear on the Center Grill Grate

1. Place the steak strips onto the 1,000°F center grill grate.
2. Sear for 30-45 seconds per side to lock in the juices.

Step 5: Finish on the Flat Cooktop

1. Move the seared steak strips to the flat cooktop griddle.
2. Add butter to the cooktop and finish cooking the steaks for 3-4 minutes per side until golden brown.
3. Remove when the internal temperature is 145°F (carryover cooking will bring it to 160°F for medium doneness).

Step 6: Serve

1. Let the steaks rest for 5 minutes.
2. Serve with your favorite tangy dipping sauce.

Tips

• For extra crispy crust, double-coat the steak strips with flour and panko.
• Use a meat thermometer to monitor doneness.
• Resting the meat helps retain juices for the perfect bite.

Variations

1. Spicy Finger Steaks: Add cayenne pepper and chili powder to the flour mixture for extra heat.
2. Parmesan-Crusted: Mix freshly grated Parmesan with the panko for a cheesy crunch.
3. Herb-Infused: Add finely chopped rosemary and thyme to the panko for an aromatic twist.
4. Gluten-Free: Use almond flour instead of all-purpose flour and crushed pork rinds instead of breadcrumbs.
5. Asian-Inspired: Replace buttermilk with soy sauce and add sesame seeds to the panko.

Best Pairings

• Coleslaw
• Grilled corn on the cob
• Garlic butter fries
• Fresh cucumber salad
• A cold craft beer or lemonade

Conclusion

Idaho Finger Steaks grilled on the Arteflame provide a crispy, juicy bite every time. Seared over intense heat and finished on the griddle, this dish is a perfect balance of crunch and tenderness. Try different variations to discover your favorite flavor combination.