Steak – tenderized and crumbed and a happy childhood memory!
Posted on January 25, 2013 by nerinatimm in beef
Steak was a weekend luxury when we grew up. Every Friday my mom would bring rump steak from the butchery and Saturday nights after the lawns were cut and the sprinklers had their turn at freshening the garden, my dad would light the fire and we would grill the rump steaks.
The smell of freshly cut grass and a home fire burning brings back fond memories still. What did we know about grilling steak? Even to ask for my steak medium rare caused a raised eyebrow. I think the only animal protein they would eat raw in those days were biltong!
During the winter months though, my mom would bring home some tenderized steak. Steak that has gone through the meat tenderizer, which by the way reminded me of an old fashioned roller-type washing machine. My mom had two ways of cooking this steak…either topped with slices of tomato and onion, salt and pepper and baked in the oven or crumbed and pan-fried. Needless to say, I preferred the latter! Served with creamy, buttery mashed potato and beetroot salad, made this one of my favorite meals as a child.
I don’t know if you can remember, a while back I had a friend, Pieter van Zyl ( an old schoolfriend) with me in the RSG studio. I was so everwhelmed that day, to see this man after 37 years, was just so amazing. After our show, I wouldn’t or couldn’t let go, so we went to Hemelhuijs to catch up on all the old memories. I wanted to hold on to that moment for as long as I could. Pieter told me many stories about my mom helping him through a tough time after his mommy died, but he also told me this story and I was so sad for not remembering it.
Whilst growing up, Pieter’s dad used to buy 1 kg of tenderized steak from my mom’s butchery every Friday afternoon after work. His mom would then cook this steak for them either the Friday or the Saturday….. crumbed, just like I remembered. Sadly, his mommy passed away and somehow his dad kept on buying the steak, but no-one could cook it like his mommy! Then one Saturday morning I landed up at his house and I cannot remember whether he told me about the steak or how it came about, but I cooked the steak for him, just like his mommy did! First in the flour…then the beaten egg and then again in the flour! Ooops, I nearly forgot to tell you that we were both just 10 years old when this happened. Afterwards I cleaned the kitchen and left it just like his mommy did! Sad thing is, I don’t remember this, but it did awaken me to the fact that we must be more in tune with each others needs…… one act of random kindbess CAN change the world!!
I don’t know how I knew what to do with the steak, but I can just imagine that I watched my mother as she did it… so thank you mom for teaching even when you think you aren’t!
Tenderized Crumbed Steak
serves 4
Ingredients
4 x 250 gr tenderized steaks – ask your butcher to do this or buy tenderized
375 ml flour
2 T Robertson’s Steak and Chops seasoning
2 eggs – lightly beaten
salt
Method
Season the steaks lightly with salt. Place the 125ml of the flour in a Ziploc bag and add the steaks. Shake the bag to coat each steak with flour. Remove meat from the bag and pour flour and Robertson Spice into a flat bowl or plate. Dip each steak in the beaten egg and then into the flour/spice mix. Make sure each steak is coated properly. Heat a little oil in a cast iron pan and fry the steaks until cooked. Serve with mash and pickled beetroot!
Pickled beetroot
enough for 4
Ingredients
12 baby beetroot
1 T lemon infused olive oil
2 T balsamic vinegar
2 t sugar
pinch of salt
Method
Boil the beetroot in a pot with water until they are cooked. Remove the skins and place in a glass bowl. Pour over the oil, vinegar, sugar and salt and allow to rest for at least 30-60 minutes. Serve with your tenderized crumbed steak!
If you enjoy visiting this site and would like to see it grow, please vote for it in the Eat In Dstv Foodnetwork awards. To vote, please visit here:
Aaah,Nins! Een van jou bestes! Roerend, pragtig. Veels geluk! Xxx
Baie dankie Anne, dankie ook vir jou inspirasie…altyd!
Hallo Nina,
Ek vind jou webwerf so inspirerend. Nie net jou puik resepte nie, maar ook jouself wat jy deel met ons. xx
Baie dankie Annette – ek kuier so lekker saam met julle elke Donderag oggend!
Hi Nina kom nou net van my winkel af, bietjie dun geskuur tussen al die gewoel van n sentrum en lees die storie. verlang nou ook na “long lost” vriende en is sommer hartseer oor verlore dinge.maar jou nostalgiese resep maak my ook sommer lus voel vir die steak!!! baie dankie !!! xxx
Ja, ons kry mos maar daardie dae…… ek is bly ek kon darem so bietjie troos bring met die steak!!
Ek kon nie glo toe ek jou steak resep sien. My sus(69) en ek (66)het onlangs gepraat daarvan hoe ons ma dit vir ons gemaak het en ons so lus was daarvoor. Gaan definitief tenderised steak more soek. Ek geniet jou resepte en mis nie jou praatjies op RSG nie.
Baie dankie Margaret….ek het ook my sus so om die draai en ons praat ook gedurig kos…. Ek hoop jy gaan dit geniet…..
Crumbed steak, going to try it this weekend Not sure if I can ask this but I am looking for a braised steak and onion recipe a favourit from my husbands childhood. Thanks so much.
Kristal, thank you for popping in….. you will love the steak, promise. The only braised steak recipe I have is this….https://www.my-easy-cooking.com/2009/08/27/how-to-prepare-the-softest-most-delicious-and-tender-steaks-ever/
Ek het ook in ‘n slaghuis in die Paarl(Paarl Vleis Bazaar) my pa s’n grootgeword. Martelize Brink se pa het sy potjiekosvleis by my pa gekoop. Ons gunstelingdis Saterdagaande na ek en my broer, Anton die Bergrivier getem het, was ook steak(sulke dik rump steaks) in krummels(nie meel), gemaak met regte egte broodkrummels-nie gekoop-my ma het dit self gemaak, vars tuinertjies en die lekkerste tjips wat ek nog ooit geproe het!
Ai, die onthou kossies is darem baie lekker!!
For approximately how long should the steaks be fried on a gas stove, please?
If your steaks are reasonably thin, cook just until crumbs are golden brown and meat not bleeding when cut!
Nina, hoe gaan die gedagtes you terug. Ek gaan sommer dadelik wegspring. Dankie vir die pragtige storie agter die heerlike ‘onthou-ek-nou’ resep. Ek glo so 7min aan elke kant op elektriese stoof sal die ding doen?
Hi, you mention spices in the ingerdients but not again in the method. I assume you put the coated meat into the spice and not flour?