If you’ve never had finger steaks, these gluten-free finger steaks will make your taste buds sing! They’re so good, you’ll be licking your fingers with delight!
In Idaho, people love finger steaks, and they usually come with different sauces, but never with gravy. However, in the South, where they’re known as chicken-fried steak fingers, they are often served with gravy.
I tried finger steaks a long time ago at a fast food place in Montana. I didn’t think about them much after that because I can’t have gluten anymore, and I don’t like eating things
cooked in unhealthy oils. But when finger steaks caught my attention again, I decided to make a healthier version that’s gluten-free and dairy-free. I used a lean venison roast from a deer my husband harvested last fall, but beef will work too. I seasoned it with my best-selling seasoning called The ONE and cooked it in a healthier type of fat.
The ONE – Best All-Purpose Seasoning
The ONE makes these finger steaks especially delicious, but you can substitute your own favorite seasoning. Be sure to always use a stable fat though when you’re frying at high heat. If you don’t have beef tallow, you can use lard or a high-heat oil like coconut or avocado oil. I used avocado oil with a dollop of bacon drippings. Yummmm…
We made our own version of “fry sauce” for dipping using about 2 parts avocado oil mayonnaise to one part organic ketchup, seasoned to taste with Worcestershire, ground black pepper, and a dash of Tabasco sauce. Some brands claim avocado oil on the front of their label, but the ingredient list also shows unhealthy vegetable oils, so be sure to check. The organic ketchup I buy has a lower sugar content and no corn syrup. A dash of Tabasco sauce adds more flavor depth without too much heat.
I used cashew milk in this recipe, which I made with my Almond Cow machine. I make my own mostly to avoid all the additives in store-bought nut milks. Making my own is also fast, easy, and more economical. In my opinion, cashew milk or macadamia nut milk are the creamiest non-dairy substitutes, but you can substitute your favorite milk.
Complement Your Finger Steaks with Colorful Veggies
When you order finger steaks at a restaurant, they usually come with French fries. But if you want a healthier option, try adding some colorful veggies that aren’t fried. We had baked sweet potatoes and steamed Brussels sprouts with ours. You can also try making air-fried or oven-baked sweet potato fries or zucchini chips. Another good choice is a refreshing cucumber salad or coleslaw to go with your finger steaks.
I love Brussels sprouts cooked a lot of different ways except boiled and steamed. My husband prefers steamed, so on Day 1, that is what happened.
On Day 2, he reheated the leftover finger steaks and Brussels sprouts in the air-fryer for our lunch. What a wonderful surprise! The finger steaks were perfectly crisp and the Brussels sprouts were slightly charred, as if they were roasted but not blackened.
My husband declared we have found a new way of cooking Brussels sprouts to please both of us: a little steaming followed by a little air-frying.
I haven’t tried it yet, but I’m sure this recipe would be good for chicken or fish too. Let me know if you try it.
Gluten-Free Finger Steaks
- 2 tablespoons apple cider vinegar
- 2 cups cashew milk, or your favorite milk (or more to thin)
- 1 cup brown rice flour
- 4 teaspoons ground black pepper, divided
- 1 tablespoon granulated garlic, plus 2 teaspoons, divided
- 1 tablespoon The ONE seasoning
- 1 1/4 cups gluten-free flour
- 1/2 cup tapioca starch/flour
- 2 teaspoons baking powder
- 1 large egg, beaten
- 1 1/2 pounds beef or venison roast, cut into 1/2-inch by 3-inch strips
- Beef tallow or high-heat oil, for deep frying
- In a small bowl or glass measuring cup, combine the vinegar and milk. Set aside to sour for at least 15 minutes.
- In a wide, shallow bowl or pie pan, combine the brown rice flour, 2 teaspoons of the black pepper, 2 teaspoons of the granulated garlic and all The ONE. Set aside.
- In large bowl, whisk together the gluten-free flour, remaining black pepper, remaining garlic, tapioca starch, and baking powder. Add the egg and slowly pour in the water, whisking constantly until you have a smooth batter. Add water a teaspoon at a time, if necessary, to get to the consistency of thin pancake batter.
- Fill a small Dutch oven or wok with tallow or oil to a depth of at least 2 inches. Heat over medium-high heat until it reads between 350°F to 375°F with candy or deep-fry thermometer.
- Put the beef strips in the seasoned rice flour and toss to coat. Shake off any excess flour and dip the strips, one at a time in the batter. Let the batter drip off and then carefully place the strip in the hot tallow or oil. Repeat with each strip, cooking in batches if necessary to avoid crowding. Cook for 2 to 3 minutes; turn and cook another 2 to 3 minutes until the coating is crisp and golden.
- If your wok has a rack for draining the cooked food, use that for draining the cooked finger steaks. Otherwise, line a platter or bowl with paper towels. Using a slotted spoon, place the cooked finger steaks on the rack or paper towels.
- Serve with fry sauce, cocktail sauce, or your favorite sauce.