Round steak comes from the animal’s rump, which makes it another lean cut and a little tougher than others. We have had this cut sliced and tenderised for you which will help avoid toughness when cooking. Our favourite way to eat round steak is to crumb it and fry it.
Crumbed Steak
- 2 Round Steaks
- Oil for shallow frying
Flour Mix
- ¾ cup plain flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Good pinch of salt
Egg Mix
- 2 Eggs, lightly whisked.
- 1 teaspoon Dijon Mustard
- 1 tablespoon water
Crumb Mix
- ¾ Cup Panko bread crumbs
- 1 tablespoon dried thyme
Method
- Combine each of your mixes separately and have them ready on individual plates.
- Beat your steak with a tenderiser or rolling pin so it is an even 0.5 cm thickness.
- Coat each steak (both sides) with your flour mix then egg mix, then crumb mix.
- Place on a plate and set in the fridge for at least 30 mins. This helps the crumb stay on when you shallow fry.
- Shallow fry each steak until the crumb is lightly golden on both sides in your preferred frying oil. We use peanut oil.