Breaded steak with black olives
PreP 15 MINS, COOk 20 MINS
ServeS 4
Sandwich four 41⁄2oz (125g) pieces of sirloin steak between two pieces of plastic wrap. Pound with a meat pounder or rolling pin until thin, and set aside. Blend, or process 41⁄2oz (125g) black olives, a handful of fresh flat-leaf parsley, and 6 sun-dried tomatoes to a rough paste.
Evenly spread three-quarters of the paste onto each steak, and roll tightly. Mix the remaining paste with 41⁄2oz (125g) seasoned and toasted fresh bread crumbs.
Dredge the steaks in a little flour, coat in a beaten egg, and roll in the breadcrumbs. Roast in a preheated 425°F (200°C) oven for 15–20 minutes until the coating is crisp. Slice the steaks diagonally, and serve with garlic and chilli-seasoned spinach.
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