ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-Fried Steak Fingers with Creole Mustard Sauce

Yield Makes 8 appetizer servings or 4 to 6 main dish servings

Ingredients

  • 2 teaspoons Cajun seasoning
  • recipe Basic Marinade
  • 1 (2-pound) flank steak
  • 2 large eggs
  • 2 tablespoons hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup fine, dry breadcrumbs
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon ground red pepper
  • Vegetable oil
  • Creole Mustard Sauce

How to Make It

  1. Stir Cajun seasoning into Basic Marinade until blended.

  2. Place flank steak in a heavy-duty zip-top plastic bag; add marinade mixture. Seal and chill 3 hours, turning occasionally.

  3. Remove steak from marinade, discarding marinade. Cut steak in half lengthwise; cut halves diagonally across the grain into 1/2-inch-thick strips.

  4. Whisk together eggs and hot sauce. Combine flour and next 3 ingredients. Dip steak strips into egg mixture; dredge in flour mixture. Cover and chill 1 hour.

  5. Pour oil to a depth of 4 inches in a Dutch oven; heat to 375°. Fry steak strips in batches 10 minutes or until golden. Serve with Creole Mustard Sauce.