Crumbed steaks with lemon butter sauce

This steak recipe is the perfect mid-week pick-me-up.
steak-garlic lemon butter-beans-cherry tomatoes-wi

Recipe from: 18 July 2013
Preparation time: 30 min
Cooking time: 1h


  • 4
    tenderized steaks
  • ½
    seasoned flour - in a plate
  • 2
    eggs, beaten - in a plate
  • 2
    fresh breadcrumbs - in a plate
  • 1
    sprig rosemary, finely chopped
  • ½
  • crushed potatoes:
  • 500
    baby potatoes, parboiled until tender
  • 2
    sprigs rosemary, roughly chopped
  • 2
    cloves garlic, crushed
  • freshly ground salt and pepper
  • green beans and rosa tomatoes:
  • 200
    extra fine green beans, trimmed
  • 250
    baby Rosa tomatoes
  • 1
    olive oil
  • freshly ground salt and pepper
  • garlic and lemon butter sauce:
  • 1
    chicken stock powder
  • ¼
  • 125
  • juice of 1 lemon
  • 1-2
    cloves garlic cloves, crushed
  • 2
    chopped Italian parsley
Servings: Change Serving


Preheat the oven to 200°C.


Coat the steaks with seasoned flour, then dip into egg and lastly the breadcrumbs (that have been seasoned with rosemary and salt). Place in the fridge while prepping the other ingredients.

Crushed potatoes:

Place the parboiled potatoes onto a greased baking tray, gently squash them with the back of a spoon and sprinkle with rosemary and garlic.

Season with salt and pepper and drizzle with some olive oil. Give the potatoes a little shake and then roast in the oven for +- 30 minutes or until golden and crispy.

Green beans and tomatoes:

Pour boiling water over the green beans and allow to stand for 5 minutes, and then rinse with ice cold water.

While the steaks are frying, heat a large frying with the olive oil and sauté the beans and tomatoes until the skins of the tomatoes start to blister.

Season with salt and pepper.


In a small pot, add the stock, water and corn flour and bring to the boil. Whisk continuously until thickened.

Turn the heat down to a low heat and add the butter, whisk until melted and well combined.

Remove from the heat and whisk in the lemon juice, garlic and parsley.

Season with salt and pepper to taste.

Serve sauce immediately.

Finishing off:

15 minutes before potatoes are done in the oven, heat a large frying pan with 3 mm cooking oil and fry the steaks for +- 7 minutes a side. They should be golden brown.

Serve the crumbed steaks with the roasted crushed potatoes, green beans and tomatoes.

You can serve the sauce on the side or pour over the steaks (the sauce is delish over the potatoes and veggies too!)

Reprinted with permission of Bits of Carey.To see more recipes,  click here.


Read more on: steak  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


Inside Food24


Instagram: #Food24_sa


China's air pollution at doomsday levels

China has long been struggling with air pollution issues but just when you thought it couldn’t get any worse – it has.



Moving short film on ivory trade
10 Tips for Greener Shopping
How safe are your baby products?
5 maps that will change the way you see the world


50 outdoor eating spots in Joburg

Beautiful places to dine out in Joburg where you aren't gazing into a parking lot.


Find a restaurant

There are new stories on the homepage. Click here to see them.