Steak Fingers with Salsa Verde

David Sawyer

These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch. Hiebert's Fine Food (the restaurant in Las Cruces, New Mexico, where we encountered them) wouldn't divulge the secret recipe for their house specialty, but we did some detective work, fried up a lot of skirt steak, and came very close.