Crumbed Steak with Lime Aioli (with dairy-free options)

Most of the time we enjoy our high-end steaks seasoned very simply with salt and pepper.

But occasionally we get creative and spruce them up (and besides – garlic makes everything taste great!)

This recipe took perhaps an extra 10 minutes to prepare, but the result was sensational! You really do need to try it.

The steaks were juicy on account of the mayonnaise, and little bit crunchy with the bread crumbs and a hint of zest from the lime.

If you’ve got guests coming for dinner, or are planning a romantic dinner with your spouse, this is the perfect thing to serve 🙂

We’d love to hear what you think if you do make it.

Crumbed Steak with Lime Aioli (with dairy-free options)

• 4 steaks (see note)
• approx 150g stale bread cut into rough cubes (gluten-free works well too)
• large handful loosely packed herbs (such as parsley, oregano, rosemary or thyme ), coarsely chopped
• 1tsp sea salt
• generous grind of pepper
• drizzle olive oil
• knob butter, ghee or tallow
• 40g parmesan, finely grated (optional)
• 1 lime, cut into 4 wedges

Lime aioli

• 2/3 cup whole egg mayonnaise
• 3 cloves garlic, finely crushed
• juice of 1 lime
• sea salt and freshly cracked black pepper

Instructions

1. To make aioli, whisk mayonnaise in a small bowl together with crushed garlic and lime juice and season to taste. Set aside, reserving an extra few tablespoons of aioli for serving.
2. In a food processor, combine the bread, herbs with a pinch of salt and a good grind of pepper. Pulse numerous times to a fine crumb.
3. Thoroughly dry steaks with paper towel.
4. Spread both sides of steak generously with aioli using the back of a spoon. Coat with breadcrumbs. Don’t worry if excess crumbs fall off, or it doesn’t look pretty – it will taste amazing!
5. Preheat oven to 100°C and place rack in the centre of the oven.
6. Heat a very large oven-proof frying pan over high heat (or use 2 smaller ones). When very hot, carefully drizzle with a little olive oil and knob of butter, taking care that it doesn’t sizzle and spit and burn you.
7. Place steaks onto hot cooking surface and cook for approximately 2 minutes. Carefully turn steaks using an egg flip (some of the crumb may fall off, but that’s OK) and cook for 2 minutes on the other side.
8. Transfer the steaks and the whole frypan to pre-heated oven and cook for a further 10 – 12 minutes.
9. Remove from oven and place steaks on a warmed plate to rest for 5 minutes before serving.
10. Sprinkle steak with the parmesan while hot, and serve immediately with lime wedges, extra aioli and a salad.

Recipe Notes:

* We used scotch fillet steak, but you could easily use porterhouse, rump or eye fillet steaks. We don’t recommend using cheaper steaks (such as blade, round steak or topside) as they may not be as tender.

* If you need to cook steaks in batches, make sure you clean out the frypan after each turn so as not to burn the leftover crumbs.

Serves: 4

Slightly adapted from a recipe by Neil Perry