This steak recipe is the perfect mid-week pick-me-up.
Preheat the oven to 200°C.
Coat the steaks with seasoned flour, then dip into egg and lastly the breadcrumbs (that have been seasoned with rosemary and salt). Place in the fridge while prepping the other ingredients.
Place the parboiled potatoes onto a greased baking tray, gently squash them with the back of a spoon and sprinkle with rosemary and garlic.
Season with salt and pepper and drizzle with some olive oil. Give the potatoes a little shake and then roast in the oven for +- 30 minutes or until golden and crispy.
Green beans and tomatoes:
Pour boiling water over the green beans and allow to stand for 5 minutes, and then rinse with ice cold water.
While the steaks are frying, heat a large frying with the olive oil and sauté the beans and tomatoes until the skins of the tomatoes start to blister.
Season with salt and pepper.
In a small pot, add the stock, water and corn flour and bring to the boil. Whisk continuously until thickened.
Turn the heat down to a low heat and add the butter, whisk until melted and well combined.
Remove from the heat and whisk in the lemon juice, garlic and parsley.
Season with salt and pepper to taste.
Serve sauce immediately.
15 minutes before potatoes are done in the oven, heat a large frying pan with 3 mm cooking oil and fry the steaks for +- 7 minutes a side. They should be golden brown.
Serve the crumbed steaks with the roasted crushed potatoes, green beans and tomatoes.
You can serve the sauce on the side or pour over the steaks (the sauce is delish over the potatoes and veggies too!)
Recipe from Bits of Carey.