Crispy Lime Steak Fingers
Tender strips of marinated sirloin coated with paprika, Parmesan and breadcrumbs, then air-fried until crisp and served with a tangy lime dipping sauce.
Equipment
- Kitchen tongs
- Meat mallet
- Meat thermometer
- Mixing bowls
- Resealable food bag
- Saucepan
- Sharp knife
- Whisk
Ingredients
For the Steak Fingers
- 680 g sirloin steak
- 2 large eggs lightly whisked
- 100 g breadcrumbs
- 25 g finely grated Parmesan
- 1 teaspoon paprika
- Nonstick cooking spray
For the Lime Marinade and Sauce
- 60 ml soy sauce
- 60 ml freshly squeezed lime juice
- 1 teaspoon garlic powder
- 1 teaspoon shallot powder
- 1 teaspoon celery seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 30 ml water
- 1 teaspoon brown sugar
Instructions
For the Lime Marinade and Sauce
- Whisk together the soy sauce, lime juice, garlic powder, shallot powder, celery seeds, mustard seeds, red pepper flakes and black pepper.
- Transfer 60 ml of the mixture to a clean covered container.
- Refrigerate the reserved mixture for the dipping sauce.
- Place the remaining marinade in a resealable food bag.
For the Steak Fingers
- Cut the sirloin steak into strips approximately 2.5 cm wide.
- Place the steak strips in the bag containing the marinade.
- Seal the bag and turn it several times to coat the steak.
- Refrigerate for 3 hours.
- Remove the steak from the refrigerator.
- Discard the marinade that has been in contact with the raw meat.
- Place the steak strips between two sheets of baking paper.
- Gently pound them to an even thickness with a meat mallet.
- Place the whisked eggs in one mixing bowl.
- Combine the breadcrumbs, Parmesan and paprika in a second mixing bowl.
- Dip each steak strip into the egg.
- Coat each strip evenly with the breadcrumb mixture.
- Preheat the air fryer to 200°C.
- Lightly spray the breaded steak fingers with nonstick cooking spray.
- Arrange them in a single layer in the air fryer basket.
- Cook in batches when necessary.
- Air-fry for 10 to 14 minutes.
- Turn the steak fingers halfway through the cooking time.
- Check that the steak has reached your preferred safe internal temperature.
- Transfer the cooked steak fingers to a clean serving plate.
For the Lime Dipping Sauce
- Pour the clean reserved marinade into a small saucepan.
- Add the water and brown sugar.
- Bring the sauce to a full boil.
- Cook for 2 minutes while stirring.
- Remove the sauce from the heat.
- Allow it to cool slightly.
- Serve the crispy steak fingers hot with the lime dipping sauce.
Notes & Wine Advice
Serving Suggestions
Serve the steak fingers with the warm lime dipping sauce, sweet potato fries, coleslaw or a crisp green salad. Lime wedges and sliced spring onions make suitable garnishes.Recipe Notes
Reserve part of the lime mixture before it comes into contact with the raw steak. Discard all marinade used for the raw meat. Do not turn that contaminated marinade into dipping sauce by merely warming it. Cooking time varies according to the thickness of the steak strips and the air-fryer model, so check the meat with a thermometer.Variations
Add extra red pepper flakes or chilli powder for a hotter coating. Panko breadcrumbs produce a coarser and crispier crust. The sirloin can also be replaced with tender beef rump, although tougher cuts may require additional tenderising.Storage
Refrigerate leftover steak fingers and sauce separately in airtight containers for up to two days. Reheat the steak fingers in the air fryer at 180°C until piping hot and crisp. Reheat the sauce separately in a saucepan.Wine Advice
A lively Sauvignon Blanc complements the fresh lime and cuts through the rich breadcrumb coating. A dry sparkling wine is another suitable choice.Nutrition values
Serving: 1 serving | Calories: 471 kcal | Carbohydrates: 13.9 g | Protein: 42.5 g | Fat: 26.3 g | Saturated Fat: 9 g | Sodium: 980 mg | Sugar: 4.7 g