Steak Fingers with Honey Mustard

1.Prepare the Honey Mustard Dip: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth and well combined. Taste and adjust sweetness or tanginess as desired. Cover and refrigerate until serving.

2.Prepare the Steak: Slice the steak against the grain into strips approximately 1 cm thick and 7-10 cm long. Pat the steak strips completely dry with paper towels.

3.Set up the Dredging Station: Prepare three shallow dishes. In the first dish, combine the flour, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and paprika. In the second dish, whisk the eggs and milk (or water) together. In the third dish, spread the Panko breadcrumbs, mixing in the remaining 1/2 tsp salt and 1/4 tsp pepper.

4.Coat the Steak: Working with one strip at a time, dredge the steak first in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, allowing the excess to drip off. Finally, press the steak firmly into the Panko breadcrumbs to ensure a thick, even coating on all sides.

5.Heat the Oil: Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven until it reaches a depth of about 5 cm. Heat the oil over medium-high heat until it reaches 175°C (350°F).

6.Fry the Steak Fingers: Carefully place 4-6 steak fingers into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, flipping halfway through, until the coating is deep golden brown and the steak is cooked through (medium-rare to medium).

7.Drain and Season: Use tongs or a slotted spoon to remove the steak fingers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle lightly with a pinch of salt.

8.Repeat the frying process with the remaining steak strips, ensuring the oil temperature returns to 175°C (350°F) between batches. Serve the crispy steak fingers immediately alongside the chilled Honey Mustard Dip.