This Italian dish is a classic (with good reason!). You’ll create a crispy herb & cheese crumb to keep your steaks deliciously tender inside. Serve with fragrant rosemary & garlic roast potatoes and fresh Tenderstem® broccoli with added zest and zing from lemon juice and capers. Altogether gorgeous.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||11.8 g|
|Protein||9.1 g||50.7 g|
|Salt||0.24 g||1.35 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Roast the potatoes
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6.
Chop the potatoes (skins on) into small bite-sized pieces.
Strip the rosemary leaves from the stalks.
Crush the garlic (skins on) with the back of a knife.
Add the potatoes, rosemary leaves and crushed garlic to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up.
Put the tray in the oven and cook for 30 min or until the potatoes are golden and crispy.
Prepare the steaks
Meanwhile, trim the fat from the rump steaks.
Cover the steaks in cling film and bash them with a rolling pin until flat and approx. half a cm in thickness.
Tip: this will make the steaks really tender!
Prepare the ingredients for breading
Add a handful of flour to a plate with a generous pinch of salt and pepper.
Crack the egg[s] into a shallow bowl and beat with a fork.
Add the panko breadcrumbs to a plate with the grated Italian hard cheese, dried oregano and a pinch of salt and pepper.
Bread the steaks
Coat the steaks in the flour, tap off the excess, then dip into the beaten egg and press it into the panko breadcrumbs firmly to coat everything evenly.
Tip: make sure the steaks are fully coated in the breadcrumbs!
Make the lemon & caper dressing
Boil a kettle.
Chop the capers roughly.
Chop the basil leaves finely.
Combine the chopped capers with the chopped basil leaves, juice of 1/2  lemon, 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your lemon & caper dressing.
Blanch the broccoli
Add the Tenderstem broccoli to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 2-3 min or until tender
Drain and rinse under cold water to cool them down slightly and stir through the lemon & caper dressing.
Set this aside until serving.
Fry the steaks
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat.
Once hot, add the breaded steaks and cook for 1-2 min on each side or until golden brown.
Once done, transfer to a cooling rack (you can use the rack from your grill!) to rest and season with a pinch of salt.
Tip: resting on a cooling rack will make sure your crumb stays crisp!
Cut the remaining lemon into wedges.
Serve the steak milanese with the rosemary & garlic potatoes and lemon & caper broccoli to the side.