Recipes Meat and Poultry Beef Sirloin Crispy Garlic Crumb Steak 4.6 (5) 3 Reviews 1 Photo I'm going to show you on how to make a crispy breaded steak without actually breading a steak the traditional way, which I promise, only sounds impossible. This is a great way to make a cheaper, tougher cut of meat taste like a more expensive cut. Serve over a simple salad with a lemon wedge. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 14, 2024 Save Rate Print Share Add Photo 1 Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins Servings: 2 Jump to Nutrition Facts Jump to recipe Crispy Garlic Crumb Steak – Or as We'll Call it in 5 Years: Giant Flat Meat Crouton I love crispy-fried, breaded anything. Whether it's a fatty pork chop, a lean chicken breast, or a nice piece of beefsteak, if it's been coating in beading, and cooked in hot fat, I'm very interested. But, as much as I like this kind of thing, I'm not a fan of the dreaded breading station. Classically, this 3-step method involves making a dish of seasoned flour, then a dish of beaten eggs, and finally, a dish of breadcrumbs. It's an effective technique, albeit a messy one, and that's just the table. Don't even get me started on what your hands look like. This is why in more recent videos I've been showing a streamlined version where everything's done on the same plate, with less of everything, including the mess. Here, we've pushed this idea even further, and we're basically just skipping straight to the crumbs. The flavor and texture are slightly different without the flour and egg, but as you saw and heard in the video, the results were virtually the same. The keys here are using a piece of meat you can pound to a quarter-inch, as going with the larger, much sharper panko breadcrumbs. I kept the ingredient list short, so as to focus on the technique, but feel free to season and spice as you see fit. But whether you personalize this or not, I really hope you give it a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings ½ cup panko bread crumbs 5 tablespoons olive oil, divided 2 cloves garlic, crushed 1 pound top-sirloin steak, trimmed salt and freshly ground black pepper to taste Directions Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA Put breadcrumbs in a small bowl. ALLRECIPES / DIANA CHISTRUGA Combine 3 tablespoons olive oil and garlic in a skillet and heat over medium heat until garlic sizzles, 20 to 30 seconds. When is Izzy’s last day? Strain olive oil into the breadcrumbs and mix to combine to create garlic crumbs. Allow garlic crumbs to cool. ALLRECIPES / DIANA CHISTRUGA Cut the steak into two (8-pounce) portions. Place one of the steaks onto a piece of plastic wrap and fold wrap over to cover meat. Pound with a tenderizer or another heavy object to 1/4 inch thickness. Repeat with the second steak. ALLRECIPES / DIANA CHISTRUGA Season on both sides with salt and pepper. ALLRECIPES / DIANA CHISTRUGA Spoon cooled garlic crumb over the flattened steak to cover the surface up to the edges. ALLRECIPES / DIANA CHISTRUGA Fold over plastic wrap and pound again to drive garlicky breadcrumbs into the steak. Flip steak over and repeat process on the other side. ALLRECIPES / DIANA CHISTRUGA Heat remaining 2 tablespoon olive oil in a skillet over medium-high heat. Once hot, add steak and cook until meat starts to sizzle, 1 to 2 minutes. Reduce heat to medium and cook about 2 minutes per side for medium to medium-rare. An instant-read thermometer inserted into the center should read 130 to140 degrees F (54 to 60 degrees C). ALLRECIPES / DIANA CHISTRUGA Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA Chef's Notes The ingredients will make 2 portions, even though I only show 1 steak being cooked in the video.Once breaded, steaks can be refrigerated, or cooked immediately. Editorial Note: Nutrition data for this recipe includes the full amount of bread crumbs. The actual amount of bread crumbs consumed will vary. I Made It Print Nutrition Facts (per serving) 666 Calories 45g Fat 20g Carbs 51g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 666 % Daily Value * Total Fat 45g 57% Saturated Fat 8g 42% Cholesterol 138mg 46% Sodium 265mg 12% Total Carbohydrate 20g 7% Dietary Fiber 0g 0% Protein 51g 102% Potassium 831mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.