Crusted Sizzle Steaks, Crispy Potatoes and Zucchini

Ingredients

500 g baby potatoes
400 g beef Sandwich Steaks
2 Tbs sun-dried tomato pesto
1/2 cup (30 g) Panko breadcrumbs
2 Tbs finely grated Parmesan
2 Tbs olive oil
30 g butter
350 g zucchini, finely shredded
Finely grated parmesan, extra, to serve
Lemon wedges, to serve

Method

Place potatoes in a microwave-safe bowl. Add 1/4 cup (60mL) water. Cover and cook in the microwave on high for 6-8 minutes or until potatoes are tender.

Meanwhile, season steaks. Spread the pesto evenly over one side of each steak. Combine breadcrumbs and Parmesan on a large plate. Coat both sides of each steak in the breadcrumb mixture, firmly pressing to stick. Shake off excess.

Heat a large non-stick frying pan over medium-high heat. Lightly spray with olive oil spray. Cook the steaks for 1-2 minutes each side or until golden and crisp. Transfer to a plate and loosely cover with foil to keep warm.

Add oil and butter to the pan. Use a spatula to slightly flatten each potato. Add to pan. Cook, turning occasionally, for 5-10 minutes or until the potatoes are crisp and golden. Season well.

Divide steaks among serving plates. Serve with the potatoes, zucchini, extra Parmesan and lemon wedges.

Credits: Coles

Photo Credits: Coles