Herb and Panko Crusted Beef Rump Steak

Preparation 10 mins Cooking 10 mins Serves 2


  • 300 g rump steak, at room temperature

  • 2 tbsp. olive oil

  • ½ cup panko bread crumbs

  • 1 tbsp. MasterFoods™ Oregano Leaves

  • Zest of 1 lemon

  • Salt and pepper, to taste

Dressing coating

  • 1 tbsp. MasterFoods™ Whole Egg Mayonnaise

  • 2 tbsp. MasterFoods™ Caesar Salad Dressing

  • Few sprigs of fresh oregano leaves

Cooking Instructions:

  1. Heat frying/griddle pan medium to high add 1 tbsp. olive oil.

  2. Season steak and cook to your liking – 4 to 6 minutes medium-rare. Rest steak for 6 minutes.

  3. In a clean frying pan heat olive oil on medium. Add panko crumbs and dried oregano and stir until toasted golden, around 3 to 5 minutes. Remove from heat and toss in the lemon zest.

  4. Slice the rested steak into strips, keeping together in the original shape. Coat evenly with a thin layer of dressing mixture and liberally sprinkle over the herb crust all over until well covered.

  5. Serve with extra Caesar dressing on the side.



  • Replace beef with a pan-fried cauliflower steak for a vegetarian option.

  • Switch out the Caesar and mayonnaise coating with aioli for a lovely garlic flavour.

  • Replace dried oregano with cumin or smoked paprika for a lovely smoky flavour.

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