Tenderized steak is cut into strips and breaded in seasoned flour. The streak strips or "fingers" are fried in oil. Pan gravy is made with the drippings from cooking the steak fingers. An indulgent meal for steak lovers!
I tenderize the steak myself because the steak strips are not always packaged and ready to sell at my grocery store. Sometimes it is a special order and I don’t want to wait in line at the butcher. Tenderizing it yourself also saves some money. Don’t forget to save the seasoned flour after dredging to use in the gravy. The first time I made this I threw it out while cleaning in between cooking the steak strips. If you don’t have seasoned salt, you can substitute 1 tsp salt and ¼ tsp Creole seasoning. Before frying I set up a baking sheet lined with parchment paper with a cooling rack on top. So after the strips fry, I place them on a paper towel lined plate to absorb oil, then I move them to the rack on the baking sheet. I place the baking sheet in the oven after all the frying is done to keep the strips warm. More oil will drip down on the parchment paper; the rack keeps the strips from getting soggy.