Ingredients
1 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. paprika
1/2 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
3/4 c. milk (preferably whole or 2%)
2 large eggs
1 1/2 lb. cube steak, sliced into 1/2-inch-thick strips
Vegetable oil, for frying
4 tbsp. butter
1 1/4 c. milk (preferably whole or 2%)
1 tbsp. freshly chopped chives
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a shallow bowl, whisk together flour and spices and season with salt and pepper. (Set aside 3 tablespoons for gravy.) In another shallow bowl, whisk together milk and eggs. Season steak generously with salt and pepper. Working in batches, dredge steak thoroughly in flour mixture to coat, then dip in egg mixture. Return steak to flour mixture and dredge once more.Step 2In a large deep-sided skillet over medium heat, heat 1/2 inch oil until shimmering (about 350°). Using tongs, add steak strips, one by one, and cook, in batches, until completely golden, about 2 minutes per side. Drain on a paper towel–lined plate.
Step 1In a small skillet over medium heat, melt butter. Whisk in reserved flour mixture and cook until golden, 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to low and simmer until gravy is thick. Stir in chives and season with salt and pepper.Step 2Serve steak “fingers” with gravy for dipping.
