Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
½ cups of panko bread crumbs
5 tbsp. olive oil, divided
2 cloves garlic, crushed
1 lb top-sirloin steak, trimmed
salt and freshly ground black pepper to taste
- In a small bowl, place the breadcrumbs.
- In a skillet, add 3 tbsp. of olive oil and the garlic. Heat over medium heat for 20 to 30 seconds, or until the garlic begins to sizzle. Garlic crumbs are created by combining breadcrumbs with olive oil that has been strained. Let the garlic crumbs cool.
- Make two 8-pOz. portions of the steak. A steak should be placed on a piece of plastic wrap, and the wrap should be folded over to cover the meat. To achieve a 1/4 inch thickness, lb with a tenderizer or another heavy object. the second steak in the same manner.
- Salt and pepper should be used to season both sides.
- Spread the flattened steak with cooled garlic crumbs, covering the surface and edging. To embed garlicky breadcrumbs in the steak, fold the plastic wrap over and lb it once more. Repeat the procedure on the other side after flipping the steak.
- 2 tbsp. of the remaining olive oil are warmed up in a skillet over medium-high heat. Once hot, add the steak and cook for 1 to 2 minutes, or until the meat begins to sizzle. Cooking for medium-rare or medium-well takes about 2 minutes per side on medium heat. The temperature should be between 130 and 140 degrees F on an instant-read thermometer inserted in the center (54 to 60 degrees C).