Oven-Baked Steak Fingers

Oven-Baked Steak Fingers
Staff Writer
Oven-Baked Steak Fingers
Heather Steele
Oven-Baked Steak Fingers

Here's something that's a little bit on the heartier side. Economical, lean round steak is dredged in a simple batter of egg, flour, and cornmeal that gives it a nice crunchy bite and then baked. It'll keep the kids' tummies from rumbling for a good while.

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2
Servings
626
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  round steak
  • Salt and pepper, to taste
  • egg
  • 1/4  Cup  milk
  • 1/2  Cup  white or whole-wheat flour
  • 1/2  Cup  cornmeal
  • Cooking spray

Directions

Preheat the oven to 400 degrees.

Pound the steak with a meat tenderizer. Cut into evenly sized strips or nuggets. Lightly season the meat with salt and pepper. Whisk the egg and milk together in a medium-sized bowl. Add the meat to the bowl and mix well. Mix the flour and cornmeal together in another medium-sized bowl.

Dredge the beef through the flour mixture one piece at a time. Line a cookie sheet with parchment paper and arrange the steak on the cookie sheet. Coat with cooking spray. Bake until the steak fingers are cooked thoroughly, about 30-45 minutes, flipping halfway through.

Nutritional Facts

Total Fat
14g
20%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
139mg
46%
Carbohydrate, by difference
63g
48%
Protein
58g
100%
Vitamin A, RAE
15µg
2%
Vitamin B-12
8µg
100%
Vitamin B-6
2mg
100%
Calcium, Ca
115mg
12%
Choline, total
213mg
50%
Fiber, total dietary
7g
28%
Folate, total
62µg
16%
Iron, Fe
9mg
50%
Magnesium, Mg
130mg
41%
Manganese, Mn
1mg
56%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
719mg
100%
Riboflavin
1mg
91%
Selenium, Se
75µg
100%
Sodium, Na
380mg
25%
Thiamin
1mg
91%
Water
213g
8%
Zinc, Zn
12mg
100%

Baked Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Baked Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.