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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 180.3
  • Total Fat: 6.9 g
  • Cholesterol: 57.0 mg
  • Sodium: 55.1 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 24.6 g

View full nutritional breakdown of Lemon Gremolata Crumbed Steak calories by ingredient
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Lemon Gremolata Crumbed Steak

Submitted by: EMMABE1

Introduction

A different take on a traditional Italian flavour combination
Any extra crumb mixture can be frozen, provided it has not been in contact with the raw meat.
The meat can either be seasoned to taste with salt and pepper before crumbing or the seasonings can be added, to taste, with the garlic powder in the making of the crumbs.
This would work well as a coating on steak cooked on a flat BBQ plate also.

This recipe came about from an idea by Emmabe1 and was tested by Marilyn1946
The cup measurements are US cups.
A different take on a traditional Italian flavour combination
Any extra crumb mixture can be frozen, provided it has not been in contact with the raw meat.
The meat can either be seasoned to taste with salt and pepper before crumbing or the seasonings can be added, to taste, with the garlic powder in the making of the crumbs.
This would work well as a coating on steak cooked on a flat BBQ plate also.

This recipe came about from an idea by Emmabe1 and was tested by Marilyn1946
The cup measurements are US cups.

Number of Servings: 4

Ingredients

    Gremolata crumb:
    1/4 cup wheat germ
    1/4 cup fresh parsley leaves(firmly packed),
    2 tsp lemon zest
    1/2 tsp garlic powder (to taste)
    To cook:
    2 tsp olive oil
    400g cubed beef steaks in 4 pieces

Directions

Make the crumb mixture:
Put the wheat germ, parsley, garlic and lemon zest into the food processor and process until like breadcrumbs.
Use 8 Tbs of this mixture to crumb the 4 steaks
Heat the oil in a heavy based pan until hot, using medium heat, add the steaks and cook 3 min each side for well done or less according to taste, or until cooked to taste, turning once carefully.
Any crumb mixture that might be discarded can be added to the pan after the steaks have been cooked, add 1/4 cup water, stir to de glaze the pan, and boil to reduce the liquid until just enough remains to form a sauce. This can be served over the accompanying vegetables.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user EMMABE1.





TAGS:  Beef/Pork |

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