Healthy Idaho Finger Steaks
A tender, flavorful take on a southern Idaho classic — made with grass-fed beef, almond flour coating, and a simple avocado dipping sauce.
Equipment
- Baking Sheet
- Parchment paper
- Shallow dish for coating
Ingredients
For the beef:
- 1½ pounds grass-fed sirloin or tenderloin, cut into finger-sized strips
Marinade:
- ¼ cup unsweetened almond milk
- 1 tablespoon coconut aminos
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Coating:
- 1 cup almond flour
- ½ cup cassava flour
- 2 tablespoons ground flaxseed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
Avocado dipping sauce:
- 1 ripe avocado
- 1–2 tablespoons fresh lemon juice
- Pinch of garlic powder
- Water to thin
Instructions
- Mix all marinade ingredients together in a bowl. Add the beef strips, cover, and refrigerate for 1–2 hours, flipping or stirring halfway through.
- When ready to cook, preheat oven to 425°F or air fryer to 400°F.
- Combine all coating ingredients in a shallow dish and mix well.
- Remove beef strips from the marinade and let the excess drip off for about a minute.
- Roll each strip thoroughly in the coating mixture. Lightly mist with avocado oil spray to help the coating hold.
- Place on a parchment-lined baking sheet and let rest for 10–15 minutes before cooking.
- Oven: Bake for 15–20 minutes until golden and cooked through. Air fryer: Cook at 400°F for 10–12 minutes.
For the dipping sauce:
- Mash or blend the avocado with lemon juice, garlic powder, and enough water to reach a dippable consistency. Taste and adjust seasoning.