Ingredients:

  • 1 lb sirloin steak, sliced into 1/2-inch strips
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup high-quality mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp capers, drained and finely chopped
  • 1 tbsp fresh dill, minced
  • 1 tsp Dijon mustard
  • 1/2 lemon, juiced
  • 2 tbsp grapeseed oil (for shallow frying)

Instructions:

  1. Slice the sirloin against the grain into uniform 1/2-inch strips. Pat the meat completely dry with paper towels to ensure a crisp crust. Season the strips with sea salt and cracked black pepper.
  2. Set up a dredging station with three shallow bowls: Bowl 1 with flour, smoked paprika, and garlic powder; Bowl 2 with beaten eggs; Bowl 3 with panko breadcrumbs.
  3. In a small bowl, whisk together the mayonnaise, sour cream, chopped capers, minced dill, Dijon mustard, and lemon juice. Chill until ready to serve.
  4. Dredge each steak strip in flour, dip into the egg wash, and press firmly into the panko breadcrumbs until fully coated.
  5. Heat oil in a large cast-iron skillet over medium-high heat. Fry the steak strips in batches for 2 minutes per side until golden brown and shattered-crisp.
  6. Transfer the strips to a wire cooling rack to drain and maintain crunch. Serve immediately with the chilled tartar cream.