Crunchy fried tomatoes with steak

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Ingredients

g Woolworths Angus 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

Cooking Instructions

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