Crumbed Beef with Spiced Wedges & Smoky BBQ Aioli

Crumbed Beef with Spiced Wedges & Smoky BBQ Aioli

Ready in 45 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 19, 2020.



  • 800g potatoes, cut into wedges
  • 1 pack smoky spices


  • 1/2 cabbage, thinly sliced, 3 cups worth
  • 1 courgette, grated
  • 2 carrots, grated


  • 600g beef steaks
  • 140g herbs de Provence breadcrumbs
  • 1/4 cup GF flour
  • 1 egg

To Serve

  • 75g smoky BBQ mayo


  1. Preheat oven to 220°C. Prep & cook wedges. Toss wedges with smoky spices and a drizzle of oil on a lined oven tray. Season. Roast for about 30 minutes, until tender.
  2. Prep slaw. In a large bowl, combine cabbage, courgette and carrots with a drizzle of oil and vinegar. Season to taste with salt and pepper.
  3. Prep beef. Pat beef dry. Place herbs de Provence breadcrumbs on a plate. Combine beef and flour in a bowl and toss to coat. Add egg to bowl and toss to coat. Place each piece of beef in herb crumb and press to stick.
  4. Cook beef. Heat a drizzle of oil in a fry-pan on medium heat. Cook beef, in batches, for about 3-4 minutes each side or until golden. Wipe out pan and add extra oil as needed.
  5. Serve beef and wedges with slaw and smoky BBQ mayo.

Nutritional Information

Energy 2814 kj
673 kcal
Protein 44.4g
Carbohydrate 62.9g
Fat 25.6g