Pub-Style Fingersteaks

I mean look at the crispy-cragginess of these little dudes. No, you don’t have to leave home to have good pub food.

Being on an elimination diet doesn’t by any means require that you give up the occasional fried food! Remember fat is not your enemy here, though you do want to ensure you’re frying in a fat that has a high smoke point and is not going to become damaged by the heat; Avocado and Coconut Oil are excellent for frying or high oven temperatures, I do not recommend frying in Olive Oil, but rendered beef tallow or lard would be perfect here too. Cooking with oil at the proper frying temperature will also seal the coating and minimal oil absorption will take place.

Ripply, craggy, crispy, crunchy…PERFECTION! Mike was head over heels for this one. I always call him to the kitchen to taste test when I think I’m on to something. He is accustomed to eating a more traditional diet, so you know its saying something when had to shoo him away long enough to take pictures because he just couldn’t understand how something free of all the “good stuff” could still taste so delicious. Even after a few minutes under the camera they were still crunchy!

Ingredients

1 lb steak strips

1 Tbsp coconut aminos

1/4 tsp sea salt

1 recipe Grain Free Shake and Bake

1/2 cup tapioca or arrowroot starch

2 Tbsp Beef Gelatin Powder, 1/2 cup water

Equipment

Mixing Bowl

Small sauce pan

Shallow dish for breading

Small Dutch oven

Neutral Oil for frying (avocado oil or beef tallow are my favorites)

Splatter screen

Candy/Frying thermometer

Tongs/spider

Cooling rack lined with paper towel or brown paper bag

Meat Thermometer

Method

Combine steak strips and coconut aminos in a mixing bowl. Let sit at room temperature while you prepare the remainder of the ingredients
Prepare your work area:
- Put oil in your skillet, attach thermometer and set to medium-low heat until temperature reaches 375F
- Set up your cooling rack and get your tongs handy
- For the Coating Mix: combine the cassava flour, coconut flour, tapioca starch, baking soda, salt and garlic powder and put in a shallow dish. Set aside. (see Grain Free Shake and Bake for measurements)
- In a shallow dish bloom the gelatin in 1/4 cup cold water, let sit 3-4 minutes to hydrate then add 1/4 cup hot water and stir to dissolve. If it solidifies while you're working with it set it over a pan of hot water or microwave for a few seconds to re-melt.
- Toss the meat in the arrowroot/tapioca until the surface is coated and dry
Transfer beef strips to the gelatin mixture and toss until evenly coated. Let excess drip off and add the meat a few pieces at a time to the dry mixture. Press it in to all the nooks and crannies. Move it to the side and repeat with the remaining meat strips. Give it another toss and press, more dry flour into any areas that have become moist again. (This allows the flour to absorb any moisture from the meat which will help the coating stay adhered to the meat after its removed from the oil—its worth the time not to rush here)
Slowly and carefully transfer the meat strips to the hot oil a few at a time so they don’t stick to each other. Cook for about 5 minutes or until deep golden brown. Remove and place on cooling rack. Repeat for remaining pieces.
When you are done frying let the oil cool a bit, any remaining gelatin can be re-melted and stirred in to the oil. It will settle to the bottom with all of the burned bits and can be removed along with debris when it has completely solidified. This is an excellent way to clean your frying oil so it can be used again. Hat tip to Nom Nom Paleo for this cool trick!

Notes: Don’t crowd the pan, it will cause the temperature of the oil to drop too much causing greasy food and an uneven cook. For my 4 QT dutch oven I can fry about 1/4 lb of finger steaks at a time. You may keep the finger steaks warm in a 300F oven on the cooling rack, it should stay nice and crisp without drying out.

Check out my post on rendering lard and tallow here for the science behind fats and the best methods to make your own.