Steak Finger Strips

Ingredients:

• 1.5 lbs of cube steaks

• 6 oz pork cracklings (the equivalent of 2 4505 bags; pork rinds are fine, but pork cracklings work better)

• 2 eggs

• sea salt (to taste)

Instructions:

Make the breading.

Take the pork cracklings* and blend them until they reach the consistency of an oily powder.

*Note: Pork rinds will work too, however, I could not achieve as thick of a breading layer with pork rinds.

Place the pork crackling powder in a medium-sized bowl.

Prepare the chicken strips.

Cut the cube steak into strips. I cut mine into strips that were about 4 inches long and 1/2-1 inch wide, but you can cut yours into whatever size you prefer.

Beat two eggs in a small bowl.

Dip each steak strip into the egg mixture. Once fully coated, immerse it into the pork crackling powder and roll it around until it's fully coated with a thick layer. The powder will be oily and should stick together. Make sure the breading layer is thick.

Note: You can bake these in your oven, use an air fryer or use traditional deep frying methods.

Place the coated steak strips onto a parchment paper-lined baking sheet. Salt them liberally.

Using a traditional oven, bake for 20 minutes at 400 degrees, turn, then bake for another 20-25 minutes. The coating should be hard to the touch and crunchy when the steak strips are finished. Try it in an air fryer at temp/time (20 min-20 min at 400 degrees).