I’m going to demonstrate to you how to cook a crispy breaded steak without really breading the meat, which, I assure you, is only hypothetically feasible. This is an excellent method for making a less expensive, harder cut of beef taste more expensive. Serve with a lemon slice over a straightforward salad.
Crispy Garlic Crumb Steak
½ cup panko bread crumbs
5 tablespoons olive oil, divided
2 cloves garlic, crushed
1 pound top-sirloin steak, trimmed
salt and freshly ground black pepper to taste
- In a small bowl, place the breadcrumbs.
- In a skillet, add 3 tablespoons of olive oil and the garlic. Heat over medium heat for 20 to 30 seconds, or until the garlic begins to crackle. Garlic crumbs are created by combining breadcrumbs with olive oil that has been strained. Let the garlic crumbs cool.
- Make two 8-pounce servings of the meat. A steak should be placed on a sheet of plastic wrap, and the wrap should be folded over to cover the meat. To get a 1/4 inch thickness, pound with a tenderizer or another heavy item. the second steak in the same manner.
- Salt and pepper should be used to season both sides.
- Spread the flattened steak with cooled garlic crumbs, covering the surface and edging. To embed garlicky breadcrumbs in the steak, fold the plastic wrap over and pound it once more. Repeat the same on the opposite side after flipping the steak.
- tablespoons of the remaining olive oil are warmed up in a skillet over medium-high heat. Once hot, add the steak and cook for 1 to 2 minutes, or until the flesh begins to sizzle. Cooking for medium-rare or medium-well takes around 2 minutes per side on medium heat. The temperature should be between 130 and 140 degrees F on an instant-read thermometer put in the center (54 to 60 degrees C).