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Ingredients
2 Bone in rib eye steaks
100g flour
1 egg mixed with 50 ml milk
100g panko breadcrumbs
Salt and pepper
Assorted micro herbs (baby herbs, I used tatsoi, beetroot, coriander, shallot shoots and green shizu)
4 radish (cut into small globes with a melon baller)
½ Lebanese cucumber (cut into small globes with a melon baller)
1 tomato
Dressing
2 tsp. Dijon mustard
2tbsp garlic oil
Juice of 1 mandarin
Method
Combine together in a bowl and whisk until emulsified.
Pass the steak through the flour, egg then breadcrumbs and seal on both sides in a hot pan with a splash of olive oil, then place into an oven pre- heated to 220oC for 5-12 minutes (depending on how you like your steak cooked.) Then remove from the oven and rest for 5 minutes.
Dress a large plate with the micro herbs, tomatoes, radish and cucumber, place the steak in the middle then drizzle the salad with dressing just before serving.
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