Steak Parmesan with roasted tomato salsa

Steak Parmesan with roasted tomato salsa

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Forget a braai, this is the steak your dad really wants! Thick sirloin is crumbed and topped with melted mozzarella and served up with roasted tomato salsa - you can't go wrong with this one.


  • For the salsa:
  • 200 g cherry tomatoes, halved
  • 1 T caster sugar
  • sea salt and freshly ground black pepper, to taste
  • ½ red onion, thinly sliced
  • 1 green chilli, thinly sliced
  • 3 T sherry vinegar
  • 2 T extra virgin olive oil
  • parsley, roughly chopped
  • For the steak Parmesan:
  • 2 thick-cut sirloin steaks, fat removed
  • flour, for dusting
  • sea salt and freshly ground black pepper, to taste
  • 3 free-range eggs, beaten
  • 100 g panko breadcrumbs
  • 50 g Parmesan, finely grated
  • oil, for frying
  • 200 g mozzarella cheese, thickly sliced

Cooking Instructions

1. To make the tomato salsa, place the tomatoes in a bowl, add the sugar, salt and pepper toss. Place the tomatoes in an air-fryer and cook at 160°C for 15 minutes. Allow to cool in the air-fryer.

2. While the tomatoes cool, prepare the steak. Using the back of a chef’s knife, tap across the grain of the steak to tenderise it, then turn the steak over and do the same to the other side.

3. Place the steak between 2 sheets of plastic wrap and pound using a rolling pin, tenderising the steak further and creating more surface area for crumbing.

4. Once you’ve reached the desired thickness, dust the steaks in seasoned flour.

5. Lightly season the eggs and mix with the breadcrumbs and Parmesan. Dip the floured steak into the egg mixture, coating both sides, then dip into the breadcrumbs, turning over and coating the other side. For a thicker crust, dip the steak into the egg mixture again, coating both sides before returning to the breadcrumb mixture and gently pressing the crumb onto both sides of the steak. Allow the steak to rest while you heat the oil.

6. Fry the steak in the oil for 3 minutes on each side, or until the crumb becomes golden and crisp. Remove from the oil and drain on kitchen paper for a few minutes. While still warm, place the mozzarella on the steak and allow it to melt. You can also use a blowtorch to melt it or place it under the grill.

7. While the cheese is melting, make the salsa. Mix the tomatoes with the onion, chilli, sherry vinegar and olive oil. Season to taste and mix with the parsley. Top the cheesy steak with the salsa and serve with mashed potatoes or roasted vegetables.

Find more steak recipes here.

Videography: Romy Wilson and Jan Ras
Photography: Jan Ras
Food assistant: Emma Nkunzana

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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