Issue

Serves: 4 Difculty: easy Preparation time: 15 minutes Cooking time: about 30 minutes

23

Monday to Sunday

Quick and delicious

Wednesday

Crumbed Steaks with Garlic and Lemon Butter Sauce

This has to be my hubbys favourite dish and he is fussy, so it must be good! Steaks
4 tenderised steaks C (125 ml) seasoned our 2 eggs, beaten 2 C (500 ml) fresh breadcrumbs 1 sprig rosemary, nely chopped tsp (2.5 ml) salt

Crushed potatoes
500 g baby potatoes, parboiled until tender 2 sprigs rosemary, roughly chopped 2 cloves garlic, crushed olive oil freshly ground salt and pepper

Green beans and rosa tomatoes

200 g extra ne green beans, trimmed 250 g baby rosa tomatoes 1 Tbsp (15 ml) olive oil freshly ground salt and pepper

Garlic and lemon butter sauce

1tsp (5 ml) chicken stock powder C (60 ml) water tsp (2.5 ml) cornour 125 g butter juice of 1 lemon 12 cloves garlic, crushed 2 Tbsp (30 ml) chopped Italian parsley salt and pepper to taste
Preheat the oven to 200 C. Grease a baking tray.

Steaks
Coat the steaks with the seasoned our then dip into the egg. Season the breadcrumbs with the rosemary and salt and dip the steaks into it. Place the steaks in the fridge while prepping the other ingredients.

Continued...

www.crushmag-online.com

Issue
Serves: 4 Difculty: easy Preparation time: 15 minutes Cooking time: about 30 minutes

23

Monday to Sunday

Quick and delicious

Wednesday

Crumbed Steaks with Garlic and Lemon Butter Sauce continued..

Crushed potatoes
Place the parboiled potatoes onto the baking tray, gently squash them with the back of a spoon and sprinkle with the rosemary and garlic. Season with salt and pepper and drizzle with some olive oil. Give the potatoes a little shake and then roast in the oven for about 30 minutes or until golden and crispy.

Green beans and rosa tomatoes

Pour boiling water over the green beans and allow to stand for 5 minutes, then refresh in icecold water. Heat a large frying pan with the olive oil and saut the green beans and tomatoes until the tomato skins start to blister. Season with salt and pepper.

Garlic and lemon butter sauce

In a small pot, add the stock, water and cornour, and bring to the boil. Whisk continuously until thickened. Turn the heat down to low and add the butter. Whisk until melted and well combined. Remove from the heat and whisk in the lemon juice, garlic and parsley. Season with salt and pepper to taste. Serve the sauce immediately.

To nish
Heat cooking oil (3 mm deep) in a large frying pan about 15 minutes before the potatoes are done. Fry the steaks in the heated oil for about 7 minutes a side, or until golden brown. Serve the crumbed steaks with the roasted crushed potatoes, green beans and tomatoes. You can serve the sauce on the side or pour it over the steaks (its also delish over the potatoes and veggies!)

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