Recipes / Beef /

Crumbed Steak


  • 2 X 200g tenderised steak
  • 2 eggs, beaten
  • 1⁄2 tsp cayenne pepper
  • steamed greens optional)
  • Olive oil for frying

For the spice mix coating

  • 4 tbsp plain flour
  • 1 tsp garlic powder
  • 1 tbsp cornflour
  • 1⁄2 tsp black pepper
  • 1 tsp dried thyme
  • 1⁄2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1⁄2 tsp ground cinnamon

For the sauce (optional)

  • 1 tbsp flour
  • 1 chicken stock cube
  • 275ml milk
  • 1 tbsp thyme leaves
  • squeeze of lemon juice


1. Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.

2. Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.

3. If you’re making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens.