2 small scotch fillet steak
2 sticks celery, roughly chopped
½ red capsicum, roughly chopped
½ green capsicum, roughly chopped
1 large truss tomato, roughly chopped
2 brown onions, sliced in rings
1 tbsp. semi-dried tomatoes, roughly chopped
¼ cup full cream milk
1 tbsp. dried oregano
1 tbsp. smoked paprika
1 tbsp. ground ginger
2 ½ cups panko breadcrumbs
2 cups plain flour
1 ½ tbsp. HP sauce
Salt and pepper
Extra virgin olive oil
In a pan with a good splash of olive oil, fry the celery, capsicum and tomato until soft. Add a good sprinkle of salt and pepper, HP sauce, a splash of water and stir.
In a bowl, mix together the breadcrumbs, spices and a generous sprinkle of salt and pepper. In another bowl, whisk together the egg and milk.
Bash the steaks out until half their thickness, then coat them in flour, egg wash and spiced breadcrumbs. Coat the onion rings in the same order.
In a large pot of vegetable oil, deep-fry the onion rings, then remove and sprinkle with salt. In the same pot, deep-fry the steak to the desired degree. Place everything onto large plates and serve.
Serves 2 - 3