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Panko Breaded Galician Sirloin Steak

4 people
Easy

Prep time
15 mins + Marinade

Cook time
6 mins

Total time
21 mins + Marinade

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

2 Galician sirloin steaks 10oz
120g panko breadcrumbs
2 eggs, beaten
120g corn flour
Vegetable oil (for frying)
For the anticucho marinade:
3 garlic cloves, crushed
1 tbsp aji amarillo paste
1 tbsp smoked paprika
1 tsp ground cumin
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tsp dried oregano
Sea salt & black pepper

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Introduction

A bold fusion of Galician beef and Peruvian flavour, this dish pairs premium sirloin with a vibrant anticucho marinade enriched with aji amarillo. Coated in crisp panko and fried until golden, the result is crunchy on the outside and beautifully pink within.

Method

In a bowl, mix the garlic, aji amarillo paste, smoked paprika, cumin, red wine vinegar, olive oil, oregano, salt and pepper. Rub the marinade all over the sirloin steaks and leave to marinate for at least 1 hour (overnight for deeper flavour).
Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Remove the steaks from the marinade, letting any excess drip off.
Lightly coat each steak in flour, dip into the beaten egg, then press into the panko breadcrumbs to create a firm, even crust.
Heat a generous layer of vegetable oil in a frying pan over medium-high heat. Fry the steaks for 2–3 minutes on each side until golden and crisp, keeping the centre pink and juicy.
Rest for 2–3 minutes, then slice and serve.
Serve with garlic and thyme fries and a fresh tomato salad, and a bold red like Ribera del Duero—or even a chilled Garnacha for contrast.

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