For dinner tonight I went the diner route we don't have Dairy Queen's around here but, when we travel and I start seeing the sign's I think steak finger's, french fries, and gravy oh, yea :)  I don't fix streak finger's alot here however, our local store had the family packs on sale so, I got to stock up.  This recipe is also, a shout out to my friend Lora who several years ago had to go gluten free.  I feel and it's just my opinion that any recipe can be changed to fit all kinds of dietary needs.  That being said tonight's dinner is from www.asliceofsouthern.blogspot.sg who got it from www.mizhelenscountrycottage.blogspot.com .


                                          Old Fashioned Steak Fingers

1 pound cub steak, cut into strips
2 c. flour (of your choice)
1 c. yellow cornmeal
2 tsp. salt
2 tsp. pepper
1 tsp. garlic powder
   dash of cayenne pepper
2 eggs, beaten
   Canola oil for frying

Mix the flour, cornmeal, garlic powder, salt and pepper in a dish or pie pan.  Beat 2 eggs and place in a separate dish or pie pan.
Heat oil to the depth of about 1/4 inch in a large skillet until hot over medium-high heat.
Dip the steak into the flour/cornmeal mixture.  Shake off any excess.  Then dip it into the egg.  Next dip back into the flour mixture.
Add your steak fingers to the oil one at a time for about 2-3 minutes on each side or until golden brown.  The heat should be a little on the high side (medium high) so that the meat, which is thin, cooks pretty quickly, crisps well, and does not absorb a lot of oil.
Remove and drain on a paper towel.  Serve alongside oven roasted fries and milk gravy for a dipping sauce.

My note:  To make this gluten-free I used a gluten-free all purpose flour.  Cornmeal is already gluten-free.  I also, used vegetable oil for frying.  Other than that, did the recipe just like it says.

At first, I was a tad bit apprehensive about the cornmeal since I was making gravy afterwards but, this turned out really well.  I didn't have any potatoes for french fries nor did I have any frozen ones I think, the tator tots were a nice addition.  The bearded fella declared it the best gravy I had ever made and I take that as a compliment especially since gravy is kind of an art and takes lots of practice.  Maybe, I finally mastered it gravy making that is :)  Enjoy!!!!!