Tank Cooks Idaho Finger Steaks and Disco Fries (Poutine)

Thanks to  Patrick Burns for the Idaho Finger Steas Recipe and Carson Schletzer for the Poutine (Disco Fries) Recipe 

 Send recipe ideas to NJTank99@gmail.com. 

Idaho Finger Steaks 

Ingredients: 

• 1 pound beef sirloin or cube steak cut into ½-inch by 3-inch strips 
• 2 cups buttermilk 
• 1 teaspoon Worcestershire sauce 
• 4 teaspoons kosher salt, divided
•  2 teaspoons freshly ground black pepper, divided
•  2 teaspoons garlic powder, divided 
• 2 teaspoons onion powder, divided 
• 2 cups all-purpose flour 
• 1 teaspoon smoked paprika 
• Canola oil for frying 

Directions: 

Slice steak into 1/2-inch wide and 3 to 4-inch long strips. 

In a large bowl or gallon-size Ziploc bag, combine the buttermilk, Worcestershire sauce, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Add the sliced cube steak and marinate in the fridge for 2 hours. 

In a large shallow pan, combine the flour with the remaining 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika. 

Dip each piece of steak into the flour mixture and shake off excess flour. Dip back into the buttermilk marinade, then back into the flour mixture again. Shake off excess flour again and transfer to a plate. Repeat with all steak pieces. 

Heat 1-2 inches of oil in a Dutch oven or large skillet over medium heat until it reaches 350 to 375 degrees F. Using a clip-on thermometer to monitor oil temperature while frying the finger steaks is helpful. 

Working in batches, fry the finger steaks for about 1-2 minutes on each side until they are a nice golden brown and crispy on the outside and cooked through on the inside. Be sure not to crowd the pan, or the oil temperature will drop, and it will take longer to cook each batch. 

Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with a paper towel to absorb excess oil. Repeat until all the meat has been cooked. 

Serve hot with dipping sauce and fries.

 Disco Fries (Poutine) 

Ingredients

• 3 or 4 Russet Potatoes 
• 3 Tbsp cornstarch 
• 2 Tbsp water 
• 6 Tbsp unsalted butter 
• 1/4 cup unbleached all-purpose flour
•  20 oz beef broth
•  10 oz chicken broth 
• Fresh Mozzerella 
• salt and pepper, to taste

Directions

1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside. 
2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. 
3. Add the beef and chicken broth. Bring them to a boil, stirring with a whisk. 
4. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add more of the cornstarch mixture in small increments, as needed, to thicken it. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready. 
5. For Deep-Fried Fries: Prepare your potatoes and cut them into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand for at least one hour or several hours. Heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F when ready to cook. Remove the potatoes from the water and place them onto a sheet of paper towel. Blot to remove as much excess moisture as possible. 
6. Add your fries to the 300°F oil and cook for 5-8 minutes until the potatoes start to cook but are not yet browned. Remove potatoes from the oil and scatter them on a wire rack. Increase oil temperature to 375°F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until golden brown. Remove to a paper towel-lined bowl. 
7. To Prepare Poutine: Add your fried or baked fries to a large bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl, and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. 
8.  Add the mozzarella and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.