Idaho’s state fruit is the huckleberry – a small berry similar to the blueberry. They have a state fish. The cutthroat trout – one of the tastiest fresh water fish. But Idaho is the potato state. They grow more than 13 Billion pounds a year. They have been the leader in potato production in the U.S. two years in a row! So it’s only fitting that we do french fries in this post. 

But it’s what goes with them that’s true Idahoan. Finger steaks! Finger steaks are strips that are breaded and deep fried. They have been referred to as the Southern Idaho gems! The batter ranges from tempura like to lightly floured and there is some version of these “gems” served in about every pub in the state!

Here’s How to Do it:

Start by preparing the potatoes. Cut them into strips that are as even with each other as possible. Put them in a bowl and cover with boiling water. Allow to sit for about 10 minutes, then drain and place on paper towels to dry.

In the mean time, cut the steak into finger sized strips. Mix the salt, garlic, pepper and flour together.

Lightly coat the steak strips with the mixture.

Beat together the egg and cream. Dip the steak strips into the mixture and then back into the flour. Let it dry while the oil heats.

Heat the oil in deep fryer to 375°. Gently lower the strips into the hot oil in a single layer. Cook until the outside is golden, but the beef is still light pink. Drain on paper towels. Continue until all the steak is done. Keep warm in a low oven.

Next, cook the fries in the deep fryer

until the potatoes are golden and crunch. Drain on paper towels and add salt to taste.

Serve hot with classic cocktail sauce and a beer!

© Copyright 2019 The Lazy Gastronome

Print ^[1]

Idaho Finger Steak & Fries

It's what goes with the fries that's true Idahoan. Finger steaks! Finger steaks are strips that are breaded and deep fried. They have been referred to as the Southern Idaho gems! The batter ranges from tempura like to lightly floured and there is some version of these "gems" served in about every pub in the state!

Course: Appetizer, dinner, lunch, Main Course, main dish

Cuisine: American, idaho

Keyword: beef, deep fried, french fries, fries, Idaho, potatoes, snack, steak

Servings: 4 people

Author: HelenFern

Ingredients

Steak Fingers

• 2 pounds flat iron steak (you can also use rib eye or sirloin)
• 2 teaspoons sea salt
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1/2 cup flour
• 1 large egg
• 1/4 cup whipping cream
• 1 cup classic cocktail sauce

Fries

• 4 large russet potatoes
• Sea salt to taste
• oil for frying

Instructions

1. Start by preparing the potatoes. Cut them into strips that are as even with each other as possible. Put them in a bowl and cover with boiling water. Allow to sit for about 10 minutes, then drain and place on paper towels to dry.

2. In the mean time, cut the steak into finger sized strips. Mix the salt, garlic, pepper and flour together. Lightly coat the steak strips with the mixture.

3. Beat together the egg and cream.

4. Dip the steak strips into the mixture and then back into the flour. Let it dry while the oil heats.

5. Heat the oil in deep fryer to 375°. Gently lower the strips into the hot oil in a single layer.

6. Cook until the outside is golden, but the beef is still light pink. Drain on paper towels. Continue until all the steak is done. Keep warm in a low oven.

7. Next cook the fries in the deep fryer until the potatoes are golden and crunchy. Drain on paper towels and add salt to taste.

8. Serve hot with classic cocktail sauce and a beer!

Recipe Notes

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

We love mushroom picking and fall is the time for my favorite – chanterelles.

While I don’t recommend you go out and forage without some knowledge of what you’re looking for, I do suggest you find a group to learn from and go out into the woods.

It’s a refreshing and revitalizing way to spend the day and, if you’re lucky, you go home with a delicious treat to eat!

We love to make Chanterelle soup ^[5] and these golden treasures go equally well in an omelet. But here is one of our favorite ways to serve…with steak!

Here’s How to Do it:

Start by mixing all the ingredients in a ziplock bag. Add the beef and seal. By the way – you can use just about any cut but round in this dish. Marinate for 24 to 36 hours.

Discard marinade and grill until desired doneness.

While the meat is on the grill, cook the mushrooms. If the chanterelle is particularly large, cut it into slices. You can cook smaller ones whole. Melt the butter in a heavy skillet, then add the minced garlic and stir. Cook until the garlic becomes fragrant.

Next add the mushrooms to the pan. Let them simmer for about 5 minutes, then stir.

Continue to cook until they are soft and have absorbed some of the butter. Remove them from the heat and allow to cool, draining in paper towels or coffee filters.

After the steak has rested, cut into slices

and serve with the chanterelles.

© Copyright 2019 The Lazy Gastronome

Print ^[6]

Grilled Chuck with Chanterelle Mushrooms

Deliciously seasoned beef with wild mushrooms.

Course: dinner, Main Course, main dish

Cuisine: American

Keyword: beef, chanterelle, chuck, grill, mushrooms, wild mushrooms

Author: HelenFern

Ingredients

• 2 pounds pound beef chuck cross rib steak
• 3 large cloves garlic
• 3/4 cup Spindrift Raspberry Lime Sparkling water (any raspberry sparkling water will work - no sugar)
• 2 Tablespoons olive oil
• 2 Tablespoons dijon mustard
• 1/3 cup pickle juice
• 1 pound golden chanterelles
• 2 Tablespoons butter
• 1/4 teaspoon minced garlic

Instructions

1. Mix all the ingredients in a ziplock bag. Add the beef and seal. Marinate for 24 to 36 hours.

2. Discard marinade and grill until desired doneness.

3. While the meat is on the grill, cook the mushrooms. If the chanterelle is particularly large, cut them into slices. You can cook smaller ones whole. Melt the butter in a heavy skillet. Add the minced garlic and stir.

4. Next add the mushrooms to the pan. Let them simmer for about 5 minutes, then stir. Continue to cook until they are soft and fragrant. Remove from the heat and allow to cool.

5. After the steak has rested, cut into slices and serve with the mushrooms.

Recipe Notes

© Copyright 2019 The Lazy Gastronome

Here are some things that are great when preparing wild mushrooms!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. And thanks for your support!

Kansas – the sunflower state and a real down home comfort place.

I’ve been to Kansas. Our daughter lived in Wichita and then in Dodge City. The little bit we saw was down home hospitality and total comfort food. I was on a hot wing quest at the time and found some amazing ones in Dodge City, but the star for me was the chicken fried steak.

As I did a little research I found that the chicken fried steak is pretty popular throughout the whole state. While it’s doubtful that this total comfort food originated in Kansas (the first recipe for it is found in a Los Angeles newspaper in the 1920s), recipes for this dish were published in Kansas in the 1930s and 40s. Texas and Oklahoma also claim to have created it, but the evidence is stronger for Kansas. Found in many states, in many versions, this Kansas staple is made with a milk based gravy and lots of pepper!

Here’s How to Do it:

Start by pounding the steak with a meat tenderizer. Not only does this make it fork tender, it helps the coating to stick better.

Next, mix the flour with the salt, pepper and garlic powder, blending well.

Place each steak in the flour to coat it.

Whisk the egg with the water, then dip it into the egg mixture followed by

a dip in the bread crumbs.

Fry it about 5 to 10 minutes then turn.

Both sides should be golden brown.

Remove from pan and drain on paper towels.

Now the gravy. In a heavy skillet, melt the butter.

Slowly stir in the flour and cook until it begins to turn golden.

Whisk in the milk and continue whisking until it’s starting to thicken.

Stir in the salt and pepper.

Serve the steak with mashed potatoes and

smother it all with the gravy.

Pure Comfort.

© Copyright 2019 The Lazy Gastronome

5 from 1 vote

Print ^[10]

Kansas Chicken Fried Steak

One of the most popular dishes in Kansas - Found in many states, in many versions, this Kansas staple is made with a milk based gravy and lots of pepper!

Course: Main Course

Cuisine: American, Kansas

Keyword: beef, gravy, pan fried, potatoes, state food, steak

Servings: 4 people

Author: HelenFern

Ingredients

• 1 to 1-1/2 pounds beef sirloin steaks (4 steaks)
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 Tablespoon cold water
• 1/2 cup dried bread crumbs

Gravy

• 4 Tablespoons butter
• 2 Tablespoons all purpose flour
• 1 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 2 cups milk

Instructions

1. Start by pounding the steak with a meat tenderizer. Not only does this make it fork tender, it helps the coating to stick better.

2. Next, mix the flour with the salt, pepper and garlic powder, blending well. Place each steak in the flour to coat it.

3. Whisk the egg with the water, then dip it into the egg mixture followed by a dip in the bread crumbs.

4. Fry it about 5 to 10 minutes then turn. Both sides should be golden brown.

Gravy

1. In a heavy skillet, melt the butter. Slowly stir in the flour and cook until it begins to turn golden. Whisk in the milk and continue whisking until it's starting to thicken.

2. Stir in the salt and pepper. 

3. Serve the steak with mashed potatoes and smother it all with the gravy.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Flank steak is a great way to prepare lean beef and you can make it look pretty fancy! Just fill it with a delicious stuffing (like blue cheese, bacon and kale), roll it and cook. An easy dinner for company or to treat your family!  (And better than meatloaf for Festivus!)

The flank steak literally comes from the flank of the beef – the lower abdomen. In Columbia, where the cut is quite common, it is called sobrebarriga, which quite literally means “over the belly”. This cut used to be fairly inexpensive, but it’s deliciousness has been discovered and it’s a bit more expensive, but I’d say worth it!

This recipes is really easy – just a few ingredients, then just stuff, roll, cook and slice. It’s moist and tender and delicious!

Just 6 ingredients!

• 1 cup chopped kale
• 6 slices of bacon, chopped
• ½ cup blue cheese
• 1 ½ pound flank steak
• Salt and Pepper

Making the Flank Steak –

Sauté the bacon on medium until it starts to crisp. Add the kale and cook until it is wilted.

Lay the flank steak ^[14] out flat. Top with the kale and bacon, then the blue cheese.

Roll as tight as possible and place in a pan, seam side down.

Sprinkle liberally with salt and pepper.

Bake at 325 degrees for 35 – 40 minutes, or until the cheese is melting out the ends.

Remove from the oven and let it rest for five to ten minutes. Slice and serve hot with the pan drippings.

Makes 4-6 servings

Print ^[15]

Kale, Bacon and Blue Cheese Stuffed Flank Steak

A delicious way to prepare this beef. The smokey bacon goes great with the sharpness of the blue cheese and the sweetness of the kale.

Course: Main Course, main dish

Cuisine: American, Holiday

Keyword: bacon, blue cheese, flank steak, kale, rolled, stuffed

Servings: 4 servings

Author: HelenFern

Ingredients

• 1-1/2 pound flank steak
• 1 cup chopped kale
• 6 slices bacon
• 1/2 cup blue cheese - crumbled
• salt and pepper to taste

Instructions

1. Sauté the bacon on medium until it starts to crisp. Add the kale and cook until it is wilted.

2. Lay the flank steak out flat. Top with the kale and bacon, then the blue cheese.

3. Roll as tight as possible and place in a pan, seam side down.

4. Sprinkle liberally with salt and pepper.

5. Bake at 325 degrees for 35 – 40 minutes, or until the cheese is melting out the ends.

6. Remove from the oven and let it rest for five to ten minutes. Slice and serve hot with the pan drippings.

Recipe Notes

 

© Copyright 2017 The Lazy Gastronome

 

© Copyright 2017 The Lazy Gastronome

I’d love to hear your thoughts – Please leave me a comment!

We love to grill things at our house and steak is high on our list!  But just throwing it on the grill doesn’t make for a succulent, melt in your mouth piece of meat – seasoning is a must!

This deliciously seasoned steak can be done on any cut of beef – I used a flat iron (one of our favorites).  It combines the flavors of sweet sugar with saltiness that compete and yet meld.

The key is to slather the ingredients on and let it permeate into the fibers of the meat.  What you get is a lusciously moist piece of meat and this one sends bursts of flavor to your taste buds!

How to Do it:

Mix the sugar, smoke and salt to make a paste.  Rub all sides of the meat.  Place in the refrigerator, uncovered for 12 hours, turning once half way through.

Heat the grill or start some charcoals – Cook over high heat, searing the outside.  Reduce the heat and cook to desired doneness.

(Click here for testing for doneness ^[19])

Serves 2

Print ^[20]

Salty Sweet Flat Iron Steak

This deliciously seasoned steak can be done on any cut of beef - I used a flat iron (one of our favorites).  It combines the flavors of sweet sugar with saltiness that compete and yet meld.

Course: Main Course

Keyword: beef, marinade, steak

Servings: 2 People

Author: HelenFern

Ingredients

• 1/2 to 3/4 pound flat iron steak (or steak of your choice)
• 2 Tablespoons brown sugar
• 2 Tablespoons liquid smoke, like hickory
• 2 teaspoons flaked sea salt

Instructions

1. Mix the sugar, smoke and salt to make a paste.  Rub all sides of the meat.  Place in the refrigerator, uncovered for 12 hours, turning once half way through.

2. Heat the grill or start some charcoals – Cook over high heat, searing the outside. Reduce the heat and cook to desired doneness.

© Copyright 2017 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!