Gluten Free Parmesan & Rocket Crumbed Steak
Raquel Bosustow
Gluten Free Parmesan & Rocket Crumbed Steak offers a crumbed dish that we often miss out on being gluten free!
Prep Time 10 minutes mins
Cook Time 4 hours hrs 25 minutes mins
Serves 4
- 4 150g RUMP STEAK: , A nice cut of rump with approx 3cm thickness
- 1 cup FRESHLY GRATED PARMESEAN:, Your choice from a packet or simply grate yourself
- 2 cloves GARLIC: , Diced
- 1 cup ROCKET: , This punchy lettuce is usually in a saladhowever, for this dish, its the hero!
- 2 cups FRESH GF BREADCRUMBS: , We make our own by either blitzing gluten free bread in the blender or finely chopping a few slices to make the crumb. Fresh is always best!
- 4 bsp OLIVE OIL:
- 2 FREE RANGE EGGS: , The healthy glue to bring this dish together
Let's get cooking! Preheat the oven 170c.
Prepare your crumb ingredients - place the breadcrumbs, the garlic, the parmesan and rocket on a chopping board. Chop finally to create a beautiful crumb. Season with salt and pepper
In a bowl. crack the eggs, beat together and place next to the crumb. Then coat the steak in the egg mixture, then the breadcrumb mixture, pressing firmly to ensure the crumb sticks to the steak. Be generous with covering all of the steak.
In a frypan, add the olive oil and heat to a medium temperature. Place two steaks at a time to lightly brown, about 2 mins each side, then flip.
Place on lined baking tray and cook in the oven for approx. 15 minutes. You can use a meat thermometer, to help you or check at 10 minutes to see how the meat is cooking and choose your preferred result - ,medium rare or well done.
Serve with a vibrant green salad or roasted veggies!
Serving: 1150g | Calories: 309kcal | Carbohydrates: 36g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 434mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 319mg | Iron: 1mg
Course | DINNER
Cuisine | Italian