Crumbed Steak Sandwich with Herbed Mayo

Name: Crumbed Steak Sandwich with Herbed Mayo
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2
Ingredients: 1 x 275g packet Macro grass-fed beef sizzle steaks; 2 eggs, beaten; 1 cup plain flour; 1 packet Woolworths panko bread crumbs; Woolworths rice bran oil, to fry; 1 Woolworths soft white loaf (unsliced); 1 cup Woolworths whole egg mayonnaise; 4 spring onions, sliced; ½ cup dill, leaves only, roughly chopped; 2 lemons, zested

Created with Woolworths (opens in a new tab)

This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.

Makes: 2
Prep: 12 mins
Cook: 5 mins
Difficulty: Easy

Jump to recipe

Ingredients

1 x 275g packet Macro grass-fed beef sizzle steaks
2 eggs, beaten
1 cup plain flour
1 packet Woolworths panko bread crumbs
Woolworths rice bran oil, to fry
1 Woolworths soft white loaf (unsliced)

Herby mayo

1 cup Woolworths whole egg mayonnaise
4 spring onions, sliced
½ cup dill, leaves only, roughly chopped
2 lemons, zested

Method

Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium–high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1–2 minutes on each side, rest on a cake rack or paper towel to absorb any excess oil.
While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, spring onions and dill.
Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.