When you are on a Keto diet, it is more likely that you can find a workaround for the foods you love. Steak fingers are one of those meals that I have altered. It is just as easy to make it keto as the original way, using pecan flour in place of all-purpose flour. I can barely taste the difference.
Ingredients
4 or more cube steaks, cut into strips
2 cups pecan flour
1 cup of almond flour
1 cup Carb Quik low-carb flour or other low-carb flour (you could also use almond flour instead of a low-carb flour)
1 tsp. xantham gum
2+ tsp. cayenne pepper
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. seasoned salt
4 eggs
Vegetable oil for frying
1 cup heavy cream
Salt and black pepper to taste
1-1/2 cups half and half
4 Tbsp. butter
Instructions
Season the steak fingers with seasoned salt, pepper and a little bit of cayenne pepper.
Set up the breading assembly line. In a pie plate or shallow plate, place the Carb Quik or almond flour. Whisk together milk and eggs in a separate dish. In another pie plate, combine the pecan flour, xantham gum, season salt, smoked paprika, garlic powder, onion powder, pepper, and cayenne in a dish.
Dredge the steak fingers in the Carb Quik flour; then, dip quickly in the egg mixture. Place the steak fingers in the pecan flour mixture to coat both sides. Continue until all meat is breaded.
Heat canola oil with two tablespoons of butter in a large skillet over medium to high heat. Fry steak strips in batches of 4 or 5 at a time, turning midway through. On this day, I used my electric skillet, so I could cook more at once.
When a dark golden brown on both sides, remove from the pan to a wire rack or paper towel-lined plate. Because I am using pecan flour, the steak fingers fry up darker than when using all-purpose flour. This is normal, so do not be afraid they are burned. Continue until all the meat is done. Cover loosely with foil and keep warm in the oven at 250 degrees.
To make the gravy, save 1/4 cup of the grease and dispose of the rest. Add the 1/4 cup of the grease back to the pan and add the 4 tablespoons of butter; then, sprinkle on 4-6 tablespoons of the remaining flour mixture until it becomes a paste. Cook the paste until it becomes a deep golden brown.
Pour in milk while whisking constantly. Allow the gravy to thicken, whisking and adding more milk if necessary. Season with salt and pepper. Stir until well combined and smooth.
Serve the steak fingers with the gravy. There is a huge controversy in Texas as to whether the gravy should be served on the side or top of the steak fingers or chicken fried steak. I serve mine on the side today, but sometimes I serve the gravy on top. It depends on my mood. Enjoy!
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