Crispy Finger Steaks with Argentine Beef

INGREDIENTS:

• Argentine heart of rump steak (or picanha, or any beef cut with medium fat — trim excess fat first)
• Buttermilk
• 3 eggs
• A splash of water
• Flour
• Spices: we used paprika powder, coriander, mustard seeds, garlic powder, onion powder, salt & pepper — but feel free to adjust to your taste.

HOW TO:

1- Slice the beef:
Cut the steak into thin strips.

2- First soak:
In a bowl, combine buttermilk with your spices of choice.
Add the beef strips and let them soak for about 30 minutes.

3- First flour coating:
Remove the strips from the buttermilk and dredge them in plain flour.

4- Finish the buttermilk mixture:
Add 3 eggs and a splash of water to the spiced buttermilk. Mix well.

5- Seasoned flour:
In a separate tray, mix flour with the same spices you used before.

6- Final coating:
Dip the floured beef strips into the buttermilk mixture, then coat them again in the seasoned flour. Make sure they’re well covered.

7- Fry:
Deep-fry in hot oil until golden and crispy.

8- Serve:
Enjoy hot with your favorite dipping sauce.