Herb and Panko Crusted Beef Rump Steak
This a great, versatile way to use the dressing across numerous dishes. Think of the classic schnitzel without the deep-frying or cleaning. Coating meat and vegetables with the dressing is a simple and effective way of layering flavour easily.
- 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
MasterFoods Caesar Salad Dressing 2.6kg
MasterFoods Gluten Free Mayonnaise Vegan 2.2kg
- 1 tbsp.MasterFoods™ Whole Egg Mayonnaise
- 2 tbsp. MasterFoods™ Caesar Salad Dressing
- Few sprigs of fresh oregano leaves
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.
1 Replace beef with a pan-fried cauliflower steak for a vegetarian option.
2 Switch out the Caesar and mayonnaise coating with aioli for a lovely garlic flavour.
3 Replace dried oregano with cumin or smoked paprika for a lovely smoky flavour.