If you dont like crumbed or fried food or are just weight watching, then dont crumb these and BBQ, grill or pan fry them in a few drops of oil instead.
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Garlic Steak Preparation
1.Peel and wash garlic cloves, then cut each clove into 6 slices. Place one steak on a cutting boarb and with a small sharp knife make a pocket in the steak and insert a slice of garlic and continue until all three garlic slices are inserted at equal distance from each other and at least one inch in from the steaks outer edges lengthwise, repeat the process with the remaining steaks.
2.Break the egg into a wide bowl and pour in the milk and beat until well combined, place the bread crumbs on a plate next to the egg mixture and a empty plate next to the crumbs. Dip steak into the egg mixture and cover completely, lift out and let excess mixture run back into the bowl then place the steak on the bread crumbs and press to coat the steak, turn the steak over and press that side into the crumbs, once coated set the steak on the empty plate and continue until all steaks are crumbed. You can now repeat this process if you like double crumbed steaks (YUM) but you will need extra bread crumbs. Once steaks are crumbed, cover with plastic wrap and place in the fridge for at least half an hour. Pour enough oil into a large non-stick fry pan to cover the base in a thin layer then heat on medium until hot. Place steaks in, leaving a gap between each steak and cook for about 8 minutes on each side.
My Mum used to make this years ago and we all loved it as this was a rare treat and now that I am (I will just say a little older) I can understand why, but I use Blade Steak and it turns out soooo tender.
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