Breaded Steak Recipe (In The Oven)

Ingredients

• 1.33 pounds Sirloin Tip Steak (sandwich steak) (thinly sliced about 1/4‑inch thick)
• 0.5 cup All‑Purpose Flour (for light dusting before egg dip)
• 6 large Eggs (beaten)
• 0.5 Large Onion (finely chopped)
• 5 Garlic Cloves (minced)
• 1 tsp Dried Parsley (more than oregano)
• 0.5 tsp Dried Oregano
• 0.25 tsp Black Pepper (freshly ground)
• 1.5 cups Plain Breadcrumbs (mixed with 1 tsp salt; extra for coating)
• 1.5 tsp Salt (1 tsp mixed with breadcrumbs, additional pinch before baking)
• 1 tsp Sunflower Oil (light coating on baking pan)

Instructions

1. Prepare the Steak

   If not already thin, slice the sirloin tip steak into 1/4‑inch strips; pat dry with paper towels.

   Time: PT5M

2. Make the Egg‑Herb Marinade

   In a mixing bowl, beat 6 eggs. Stir in the chopped half‑onion, minced garlic, 1 tsp dried parsley, ½ tsp dried oregano, and ¼ tsp black pepper. Do NOT add salt at this stage.

   Time: PT10M

3. Marinate the Meat

   Place the steak strips into the egg mixture, turning to coat all sides. Cover and refrigerate for at least 8 hours (overnight) to infuse flavor.

   Time: PT8H

4. Set Up Dredging Stations

   Place ½ cup flour in a shallow dish. In another shallow dish, combine 1½ cups plain breadcrumbs with 1 tsp salt.

   Time: PT5M

5. Flour the Steak

   Remove the steak from the egg mixture, letting excess drip off. Lightly dust each piece in flour, then shake off any surplus.

   Time: PT5M

6. Bread the Steak

   Press each floured steak strip into the breadcrumb mixture, ensuring it is completely covered. Pat gently to embed the crumbs.

   Time: PT5M

7. Rest the Breading

   Arrange the breaded strips on a sheet of parchment or wax paper, separate them to avoid sticking. Cover loosely and refrigerate for 1 hour so the coating sets.

   Time: PT1H

8. Preheat Oven and Prepare Pan

   Preheat the oven to 425°F (220°C). Lightly brush the 12‑inch pizza pan with 1 tsp sunflower oil and line with parchment.

   Time: PT10M

   Temperature: 425°F

9. Bake First Side

   Place the breaded steak strips on the prepared pan in a single layer. Bake for 6 minutes.

   Time: PT6M

   Temperature: 425°F

10. Flip and Finish Baking

    Using tongs, flip each piece and bake for another 6 minutes, or until golden brown and the interior reaches 145°F (63°C).

    Time: PT6M

    Temperature: 425°F

11. Season and Serve

    Remove from oven, sprinkle a pinch of salt over each piece, and finish with a squeeze of fresh lemon juice. Serve with Argentine mustard, chimichurri, or simply as‑is.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Sirloin Tip Steak (sandwich steak): Thinly sliced round steak, Top round steak
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Eggs: Egg replacer (for vegans, but texture will change)
• Instead of Large Onion: Shallots
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Dried Parsley: Fresh parsley (1 tbsp, chopped)
• Instead of Dried Oregano: Fresh oregano (1 tsp, chopped)
• Instead of Black Pepper: White pepper
• Instead of Plain Breadcrumbs: Panko breadcrumbs, Crushed crackers
• Instead of Salt: Kosher salt
• Instead of Sunflower Oil: Vegetable oil, Canola oil

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Shallow Dish (for flour)
• Shallow Dish (for breadcrumbs)
• Cutting Board
• Chef’s Knife
• Measuring Cups
• 12‑inch Pizza Pan or Baking Sheet
• Parchment or Wax Paper
• Tongs or Spatula

Critical Steps — Do Not Skip

• Do not add salt to the meat before the long egg‑marination (it draws out moisture).
• Ensure the steak is fully coated with flour, then breadcrumbs, and press firmly.
• Allow the breaded pieces to rest in the refrigerator for at least 1 hour before baking.
• Flip the steak at the halfway point to achieve even browning.

Chef Tips from the Video

• For extra crunch, substitute half of the plain breadcrumbs with panko.
• A light drizzle of melted butter over the steak during the last minute adds richness without deep‑frying.
• Serve with a simple chimichurri sauce for a classic Argentine touch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze uncooked, breaded strips on a tray, then transfer to a zip‑top bag; use within 2 months. Bake from frozen, adding 3‑4 minutes to cooking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the steak overnight for deeper flavor.
• Breaded strips can be prepared up to 24 hours ahead and kept refrigerated.
• Uncooked, breaded steak freezes well; bake directly from frozen, extending bake time by 3‑4 minutes.

Frequently Asked Questions