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
1 tbsp. MasterFoods™ Whole Egg Mayonnaise
2 tbsp. MasterFoods™ Caesar Salad Dressing
Few sprigs of fresh oregano leaves
Heat frying/griddle pan medium to high add 1 tbsp. olive oil.
Season steak and cook to your liking – 4 to 6 minutes medium-rare. Rest steak for 6 minutes.
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.
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.
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.