Ingredients

Method

• g Woolworths Angus beef oyster blade steak
• olive oil, for frying
• sea salt and freshly ground black pepper, to taste
• 1 cube each Woolworths prepared garlic and chilli
• 1 T butter
• 3 T milk
• 1 large free-range egg
• 80 g flour
• 120 g panko breadcrumbs
• 6 Woolworths large Mediterranean tomatoes, thickly sliced
• 2 cups canola oil
• 150 g tub Woolworths labneh
• basil, for serving
• dill, for serving
• parsley, for serving
• lemon wedges, for serving

Method

Ingredients

1. Season the steak and cook in the olive oil in a hot pan. In the last two minutes of cooking, add the garlic, chilli and butter. Allow to melt and baste the steaks. Remove from the pan and rest.

2. Beat the milk and egg together in a bowl. Season the flour and place in another bowl. Place the panko crumbs in a third bowl.

3. Dip the tomatoes into the seasoned flour, then into the egg, then into the panko crumbs.

4. Heat the canola oil in a deep saucepan. Carefully fry the tomatoes in batches until crispy. Remove using a slotted spoon and drain on kitchen paper.

5. Serve with the steak, labneh, herbs and lemon wedges.

Find more tomato recipes here. 

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson