RECIPE

Herb and Panko Crusted Beef Rump Steak

Name: Herb and Panko Crusted Beef Rump Steak
Cook time: 10 minutes
Total time: 10 min
Yield: 2
Ingredients: 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

TIME

10 minutes

INGREDIENTS

9 items

MAKES

2 servings

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.

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INGREDIENTS

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

PRODUCTS USED

MasterFoods Oregano Leaves 120g

MasterFoods Professional Caesar Salad Dressing 2.6kg

MasterFoods Professional Gluten Free Whole Egg Mayonnaise 2.2kg

Dressing coating

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.