State of Idaho Finger Steaks

I make this recipe using Montreal Steak Seasoning
in the buttermilk batter to coat the finger steak.
I know deep frying food isn't so good for you
but these finger steaks are so good to eat!

Ingredients:
1 egg
2 cups buttermilk
2 tablespoons Montreal Steak Seasoning
1/2 cup all-purpose flour
1 1/2 pounds boneless beef sirloin steak,
cut into 2 1/2 x 1/4 inch strips
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper to taste
3 cups canola oil for deep frying

Directions:
Beat together the egg, buttermilk, grill seasoning,
and 1/2 cup of flour in a large bowl until smooth.
Add the beef, and toss until well coated.
Cover with plastic wrap, and place into
the refrigerator to marinate at least 2 hours.
Sift 2 1/2 cups flour with the garlic powder,
salt, and pepper into a large bowl.
Remove steak strips from buttermilk batter
and allow excess to drip off.
Dredge each piece with seasoned flour
and place onto a baking sheet.
Place in the freezer and freeze
until firm, 1 hour to overnight.
Heat oil to 370 degrees F.
in a deep fryer or cast iron skillet.
Drop a few frozen steak pieces
into the hot oil and fry until golden brown
on the outside, about 5 minutes.
Do not overcrowd the frying oil,
and do not allow the steak strips
to thaw before they are fried.
Once golden brown, remove to
drain on a paper towel-lined plate.