THE DOUBLE CRUSTED STEAK
220 g Silver Fern Farms Flat Iron Steak
50 g wasabi peas, lightly smashed
50 g panko breadcrumbs
Large handful dill, roughly chopped
1 large egg, beaten
2 T flour
Salt and pepper to taste
2 T butter
1 T olive oil
4 T Gourmet Direct Dill Mayonaise
Extra crushed wasabi peas
Beetroot and potato mash
McClures Garlic Dill Pickles
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 Ironclad 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, then 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 Gourmet Direct Dill Mayonnaise, pickles and the beetroot potato mash.