Scotch Beef Steak With Cherry Tomatoes On Toasted Bread
1 Scotch Beef sirloin steak approx 120g
2 bread crumbs from stale white bread 40g
1 garlic clove, finely chopped
1 tbsp capers, drained and finely chopped
1 tbsp fresh thyme leaves
150 g cherry tomatoes
1 slice of Italian white bread, toasted or grilled in the oven
Salt & Freshly ground pepper
- Crumble the white bread crumbs further in a blender, then knead together with 1 tbsp olive oil, thyme, capers, garlic, and pepper.
- Wash and halve the cherry tomatoes. Heat 1 tbsp oil in a pan and braise the tomatoes for 1 minute. Season with salt and pepper, arrange over the toasted bread.
- Put the seasoned breadcrumbs in a shallow bowl and coat the steak with them, by turning the meat over in the bowl. Press the crumbs well, making sure that they are not loose, in order to ensure the proper coating.
- Heat the already warm pan well and fry the bread coated steak with no additional fat for 2-3 minutes on each side, pressing with a spatula on to the hot surface.
- Cut the cooked steak in strips and place over the tomatoes, garnish with thyme and serve right away.