- Dairy free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
Crispy on the outside, tender on the inside, beef crumbed steak is the ultimate crowd pleaser. A weeknight dinner idea ready to serve in 40 minutes.
- Serves4
- Cook time15 minutes
- Prep time15 minutes, + setting time
Ingredients
- 1/2 cup (75g) plain flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 2 free-range eggs, lightly whisked
- 2 tsp Dijon mustard
- 2 cups (150g) Japanese breadcrumbs
- 2 tsp paprika
- 1 tsp lemon pepper
- 400g Coles Australian No Added Hormones Beef Sizzle Steaks
- Vegetable oil, to shallow-fry
- Seasonal salad, to serve
- French fries, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a large baking tray with baking paper. Combine the flour, garlic powder, onion powder and salt in a bowl. Season. Place on a large plate.
Step 2
Place egg and mustard in a shallow bowl and whisk to combine. Combine breadcrumbs, paprika and lemon pepper in a separate shallow bowl.
Step 3
Season beef all over. Working with one steak at a time, dip steaks in flour and shake off excess. Dip in egg mixture, then in breadcrumbs to coat. Place on the lined tray and place in the fridge for 10 mins to set.
Step 4
Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook beef, in batches, for 1-2 mins each side or until golden and crisp. Transfer to a warm plate lined with paper towel. Season.
Step 5
Serve crumbed steak with salad leaves, French fries and lemon wedges.
Recipe tip
You could also use Coles No Added Hormone Beef Scotch Fillet Thin Sliced. There are 4 instead of 8 steaks, but they are sliced a little thicker. They will need another minute of cooking, depending how you like your steak served.
COOK. STORE. SAVE.
Clever storage: Leftover Japanese breadcrumbs can be stored in the pantry in an airtight container and used to make homemade chicken schnitzel, mozzarella sticks, fish fingers and more.
Why to try crumbed steak
Taking a classic steak dinner to crunchy, tasty new heights, this crumbed steak recipe is guaranteed to please meat lovers. Featuring a golden coating, crumbed steak combines tender, juicy beef on the inside and a crispy shell on the outside. Ready in just 40 minutes and without the need for any high-tech appliances or gadgets, cooking crumbed steak is a simple process and a winning weeknight meal.
What is the right cut for crumb steak
Selecting the right cut of steak is crucial for achieving the best crumbed beef steak. We suggest beef sizzle steaks because each piece is thinly sliced, making them quick to cook. For an alternative, you can also use thinly sliced beef scotch fillet. Depending on the thickness of your steaks, you may need to adjust the cooking time.
How to season the perfect crumbed steak
Correctly seasoning your steak with breadcrumbs is also an essential step in creating a flavourful dish. Using a variety of dried spices complements and enhances the flavour of the beef. When it comes to the crumb, we use Japanese breadcrumbs, which are made from white loaves of bread that are processed into flakes, then dried. The results are flaky crumbs for an even crispier steak.
How to cook crumbed steak
For the best way to cook crumbed steak, preparation is key, so clear some bench space, and have your seasoning bowl, two shallow bowls (one with the egg mixture and the other with the Japanese crumbs) and a lined baking tray within easy reach. From here, you can efficiently work your way down the bench coating each steak before placing it on the lined tray.
If you’re a beginner when it comes to how to cook crumbed steak in a pan, the secret lies in the oil temperature. Heat enough oil in a pan to cover around one-third of the height of the steaks. How long to cook crumbed steak will be determined by the thickness of your beef. If you’re using sizzle steaks, cook for 1-2 minutes on each side. If you’re using scotch fillet, these will need around 3-4 minutes per side.
How to keep breading from falling off when frying
Now you know how to crumb steak, how do you avoid the coating from falling off during the cooking process? Firstly, make sure you don’t skip the important step of popping your evenly crumbed steaks in the fridge to set. We recommend a minimum of 10 minutes or up to 30 minutes. It’s also essential the oil is hot enough in the frying pan before you begin the cooking process. This will ensure perfectly cooked crumbed steaks everytime. Depending on how large your frying pan is, you may need to cook your steaks in batches to avoid overcrowding, as this can cause your coating to become soggy and come away from the meat.
What to serve with crumbed steak
There are many ways to serve crumbed steak – think a leafy green salad or homemade French fries and lemon wedges. Other great side dishes that complement crumbed steak include mashed potato, roasted vegetables, corn on the cob, green beans, rice pilaf or mushy peas. You can even serve it in a sandwich with your favourite sauce!
Love this recipe?
Looking for more steak dinner ideas? Check out these 5 simple steak recipes.
