Recipes / Beef /

Pan Fried Tenderised Steak


  • 900g tenderised steak (about 4 pieces)
  • 2 tsp kosher salt
  • 1 1⁄2 tsp freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 tsp garlic powder
  • 1 vegetable oil
  • 1 large yellow onion, sliced into rings
  • 3 tbsp butter
  • 1 packet onion soup mix
  • 1 1⁄2 low-sodium beef broth



Step 1 – Season steaks with salt and pepper. Mix flour and garlic powder on a large shallow plate and dredge steaks. Reserve the remaining mixture.

Step 2  – In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.

Step 3 – Reduce heat to medium and add onion to the pan. Cook, scraping down the bottom of the pan, until onions are softened and turn golden, about 10 minutes.

Step  –  Melt butter into onions, then sprinkle in onion soup mix and one tablespoon of reserved dredge mixture. Cook while stirring until bubbling and beginning to turn a golden colour, another 10 minutes.

Step 5 – Gradually add broth, a 1/4 cup at a time. Let simmer lightly until the gravy is thick. Transfer steaks to a pan with gravy and turn to coat.

Step 6 – Serve steaks smothered with gravy.