Chicken-Fried Steak Fingers with Creole Mustard Sauce

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

Preparation

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.