Herb and Panko Crusted Beef Rump Steak

Herb and Panko Crusted Beef Rump Steak
10 minutes
9 items
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.


  • 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

Dressing Coating

  • 1 tbsp.MasterFoods™ Whole Egg Mayonnaise
  • 2 tbsp. MasterFoods™ Caesar Salad Dressing
  • Few sprigs of fresh oregano leaves

MasterFoods Oregano Leaves 120g

MasterFoods Professional Caesar Salad Dressing 2.6kg

MasterFoods Professional Gluten Free Whole Egg Mayonnaise 2.2kg

Cooking Instructions:

  1. 1
    Heat frying/griddle pan medium to high add 1 tbsp. olive oil.
  2. 2
    Season steak and cook to your liking – 4 to 6 minutes medium-rare. Rest steak for 6 minutes.
  3. 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. 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. 5
    Serve with extra Caesar dressing on the side.


  1. 1
    Replace beef with a pan-fried cauliflower steak for a vegetarian option.
  2. 2
    Switch out the Caesar and mayonnaise coating with aioli for a lovely garlic flavour.
  3. 3
    Replace dried oregano with cumin or smoked paprika for a lovely smoky flavour.

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