Cut the sirloin steak into ½-inch wide strips, about 3 to 4 inches long. Season with salt and pepper, then set aside. In a bowl, combine Panko breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper. Mix well. Beat the eggs in a separate bowl, adding a bit of salt and pepper. Using one wet hand and one dry hand, dip each steak strip into the beaten eggs, letting the excess drip off, then roll the strip in the breadcrumb mixture, pressing to coat thoroughly. Place coated strips on a plate. Heat about 4 cups of oil in a large Dutch Oven to between 350ºF and 375ºF. Fry the steak strips in batches, about 5 or 6 at a time, turning as needed, until golden and crispy. Remove the finger steaks to a paper towel-lined plate or a cooling rack to drain excess oil. Repeat the process until all finger steaks are fried. Serve immediately with the chimichurri mayo dipping sauce. To make the chimichurri mayo: blend parsley, oregano, garlic, red pepper flakes, red wine vinegar, lime juice, olive oil, and mayo until smooth. Season to taste.