Main Meals

Crunchy fried tomatoes with steak

15 minutes
15 minutes

“Step aside, chips! These crunchy fried tomatoes are best served hot. Cook the steak first and, while it’s resting, fry this delicious and unexpected side.” – Hannah Lewry

Wine/Spirit Pairing
Kanonkop Kadette Pinotage

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  • 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

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


Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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