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I'm going to show you on how to make a crispy breaded steak without actually breading a steak the traditional way, which I promise, only sounds impossible. This is a great way to make a cheaper, tougher cut of meat taste like a more expensive cut. Serve over a simple salad with a lemon wedge.
Ingredients
- panko bread crumbs: 0.5 cup
- olive oil: 5 Tbsp (divided)
- garlic: 2 clove (crushed)
- top-sirloin steak: 1 pound (trimmed)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
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Put breadcrumbs in a small bowl. ALLRECIPES / DIANA CHISTRUGA
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Combine 3 tablespoons olive oil and garlic in a skillet and heat over medium heat until garlic sizzles, 20 to 30 seconds. When is Izzyâs last day?
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Strain olive oil into the breadcrumbs and mix to combine to create garlic crumbs. Allow garlic crumbs to cool. ALLRECIPES / DIANA CHISTRUGA
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Cut the steak into two (8-pounce) portions. Place one of the steaks onto a piece of plastic wrap and fold wrap over to cover meat. Pound with a tenderizer or another heavy object to 1/4 inch thickness. Repeat with the second steak. ALLRECIPES / DIANA CHISTRUGA
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Season on both sides with salt and pepper. ALLRECIPES / DIANA CHISTRUGA
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Spoon cooled garlic crumb over the flattened steak to cover the surface up to the edges. ALLRECIPES / DIANA CHISTRUGA
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Fold over plastic wrap and pound again to drive garlicky breadcrumbs into the steak. Flip steak over and repeat process on the other side. ALLRECIPES / DIANA CHISTRUGA
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Heat remaining 2 tablespoon olive oil in a skillet over medium-high heat. Once hot, add steak and cook until meat starts to sizzle, 1 to 2 minutes. Reduce heat to medium and cook about 2 minutes per side for medium to medium-rare. An instant-read thermometer inserted into the center should read 130 to140 degrees F (54 to 60 degrees C). ALLRECIPES / DIANA CHISTRUGA
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Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA
