Chilli-Crusted Steak
Chilli-Crusted Steak

Ingredients

Method

  • 50g fresh breadcrumbs
  • 2 tbsp chopped parsley
  • 1 tsp dried chilli flakes
  • 2 tbsp olive oil, plus extra for rubbing
  • Salt and pepper
  • 150g steak (rump, sirloin, or ribeye work best)
  • Herb salad, to serve
  • Place the breadcrumbs, parsley, chilli, and half the olive oil in a food processor, season well, and blitz until finely chopped. Transfer to a plate, then rub the steak in olive oil and roll in the breadcrumb mixture.
  • Heat the olive oil in a pan until just starting to smoke and shimmer, and fry the crusted steak on each side for 3 minutes (or to your liking), then rest the meat for 5 minutes, and slice in half. Serve on a bed of mixed chopped herbs.
20 mins
1 serving
This recipe pairs perfectly with the Mitchelton 'Victoria Series' Shiraz 2019 from Goulburn Valley, Australia.

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