Pat the steak dry with paper towels. Trim any excess fat. Slice the steak across the grain into 3/4-inch wide strips (finger-sized). Place strips in a shallow bowl or zip-top bag.

Combine soy sauce, Worcestershire sauce, apple cider vinegar, 1 tablespoon vegetable oil, minced garlic, black pepper, and 1 teaspoon salt in a small bowl. Pour the marinade over the steak strips, toss to coat, and refrigerate for 20–30 minutes (no more than 2 hours). Remove the steak from the refrigerator 15 minutes before frying to come closer to room temperature.

Breading

Prepare Breading Stations

Set up three shallow dishes: 1) flour mixed with cornstarch and 1/2 teaspoon salt, 2) beaten eggs whisked with milk, 3) breadcrumbs mixed with paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper.

Working in batches, remove a few marinated steak fingers. Lightly shake off excess marinade. Dredge each strip first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the breadcrumb mixture to coat thoroughly. For a thicker crust, repeat the egg and breadcrumb step once more.

Frying and Finish

Heat Oil

Pour 3 to 4 cups neutral frying oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–40 seconds.

Fry the breaded steak fingers in batches, 3–5 pieces at a time, without overcrowding. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the center reads 130–135°F for medium-rare to medium (adjust time if you prefer more done). Total fry time per batch will be about 4–6 minutes depending on thickness. Use tongs to turn once.

Transfer fried finger steaks to a wire rack set over a rimmed baking sheet or paper towels to drain. Sprinkle with a pinch of salt while hot. Repeat with remaining strips, allowing oil to come back up to temperature between batches.

If desired, sprinkle chopped fresh parsley over the finished finger steaks and serve with lemon wedges.

Optional Dipping Sauce - Creamy Steak Sauce

Make Sauce

While the last batch fries, whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce (if using), salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve finger steaks hot with the creamy steak sauce on the side for dipping.