Wasabi pea double crusted steak
Japanese inspired beef steak recipe
Serves
2
Prep Time
10 mins
Cook Time
20 mins
Turn crunchy spicy wasabi peas into the crumb with a punch in this elegant yet simple beef steak dish. Flat iron steaks are dipping in the 'crumb' and cooked until perfectly medium.
Serve with dill mayonnaise, pickles, and beetroot potato mash for a quick and easy lunch or dinner.
The secret ingredient in this elegant yet simple beef steak dish is the crunchy, spicy wasabi peas, which add texture and seasoning to the flat iron steaks.
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ShareIngredients
220g Silver Fern Farms Beef Flat-Iron Steaks
50g wasabi peas
lightly smashed50g panko breadcrumbs
a large handful of fresh dill
roughly chopped1 large egg
beaten2 Tbsp white flour
2 Tbsp butter
1 Tbsp olive oil
to taste kosher salt
to taste black pepper
400g Agria potatoes
4 beetroot
Plain cooked4 Tbsp crème fraîche
to taste kosher salt
to taste black pepper
4 Tbsp Dill Mayonaise
Extra wasabi peas
crushedgarlic dill pickles
Method
Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
While the potatoes cook, chop the beetroot into quarters.
Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer.
Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
Remove the flat iron steaks from the fridge and let them come up to room temperature, then remove any excess moisture with a paper towel. Season well with salt and pepper.
Lightly smash the wasabi peas with a rolling pin then toss them together with the bread crumbs and dill.
Dust the steaks with flour, dip into the egg and then into the crumb mixture. Push the crumbs firmly into the steak then repeat the double crusting process by dipping the steak into the egg and then crumb mix again.
Heat the oven to 200°C.
Heat the butter and oil in your pan over a medium heat till nearly smoking but not quite. You want to very quickly brown the crumbs without over cooking the steak. Fry the steak for one minute both sides.
Pop the pan into the oven and cook for a further 5 minutes.
Remove the steaks from oven and the pan and leave to rest on a paper towel for 5 minutes.
Serve in the warm pan drizzled with Dill Mayonnaise, pickles and the beetroot potato mash.
Nutrition Information per Serving (795.5g)
This is delicious dish is high in sodium and energy, we recommend it is enjoyed occasionally
