Inspired by a recipe from Collins Huff’s gaucho friend Angel Dias.

Serves 4

1 free-range egg
1 Tbsp. water
1⁄2 cup seasoned dry breadcrumbs
2 Tbsp. grated Parmesan cheese
4 Gryffon’s Aerie Devon beef cube steaks (about 1 pound)
1⁄2 tsp. sea salt
1⁄4 tsp. black pepper, ground
1–2 Tbsp. olive oil
1⁄4 cup chopped tomato
1⁄3 cup fresh Italian flat-leaf parsley, chopped

1. Beat egg with water in shallow dish. Combine breadcrumbs and cheese in second shallow dish. Season room-temperature beef steaks on both sides with salt and pepper.

2. Dip each steak into egg mixture, then into bread crumb mixture to coat evenly.

3. Heat 1 Tbsp. oil in 12-inch skillet over medium heat until hot. Place steaks in skillet; don’t crowd pan. Cook 5 to 6 minutes, turning once, for medium rare to medium doneness. Cook steaks in batches if necessary, adding remaining oil as needed. Sprinkle with tomato and parsley to taste.