Italian Fried Steak with Roasted Pepper Pesto
Elevate your dinner table with this irresistible Italian Fried Steak with Roasted Pepper Pesto, a perfect fusion of indulgent flavors and crispy textures. This recipe features tender, boneless ribeye steaks coated in a golden crust of Italian breadcrumbs and Parmesan cheese, fried to perfection for a satisfying crunch. The real star, however, is the homemade roasted pepper pesto—a vibrant blend of smoky roasted red peppers, fresh basil, toasted pine nuts, garlic, and rich Parmesan cheese, all brought together with silky extra virgin olive oil. Quick and easy to prepare in just 40 minutes, this dish is perfect for weeknights or special occasions alike. Serve these crispy fried steaks with a generous drizzle of the pesto, and watch as every bite delivers a delicious balance of savory, nutty, and herbaceous flavors. Whether you're feeding a crowd or treating yourself, this Italian classic is a guaranteed showstopper!
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Recipe Information
Ingredients
- 2 pieces Boneless ribeye steaks
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Italian breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Olive oil
- 3 pieces Roasted red peppers (jarred or homemade)
- 0.5 cup Fresh basil leaves
- 3 tablespoons Toasted pine nuts
- 2 cloves Garlic cloves
- 0.25 cup Grated Parmesan cheese (for pesto)
- 0.25 cup Extra virgin olive oil (for pesto)
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing the roasted pepper pesto. In a food processor, combine roasted red peppers, fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, extra virgin olive oil, and a pinch of salt and pepper. Blend until smooth. Set aside.
Prepare the steak breading station. In one shallow dish, add flour and season with salt and pepper. In a second shallow dish, whisk together eggs and milk. In a third shallow dish, combine Italian breadcrumbs and grated Parmesan cheese.
Pat the steaks dry with a paper towel and season both sides with salt and pepper.
Dredge each steak in the flour, shaking off any excess. Dip into the egg mixture, ensuring it is fully coated, and then press into the breadcrumb mixture. Make sure the steak is evenly coated with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded steaks in the skillet, working in batches if necessary. Fry for 3-4 minutes per side or until golden brown and crispy, and the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).
Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the fried steaks hot, drizzled with or alongside the roasted pepper pesto. Garnish with fresh basil leaves and additional grated Parmesan, if desired.
Enjoy your Italian Fried Steak with Roasted Pepper Pesto!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
