Calamari Steak Recipe
Looking for a fresh twist on your usual steak dinner? This Calamari Steak Recipe is a delightful change from traditional beef or chicken, offering a tender, juicy, and flavorful experience that will excite your taste buds. Made from the large, meaty part of the squid, calamari steaks are coated in a savory parmesan crust and paired with a zesty lemon caper sauce. This dish is quick to prepare, packed with nutrition, and perfect for a unique main course that’s sure to impress your guests. Ready in just 35 minutes, it’s an easy yet sophisticated meal for any occasion!
Why You’ll Love This Recipe
- Unique and Flavorful: A seafood alternative to classic steaks with a rich, savory taste.
- Quick to Prepare: Ready in under 40 minutes, ideal for weeknight dinners or special gatherings.
- Perfect Texture: Tender and slightly chewy with a crispy coating when cooked just right.
- Zesty Finish: The lemon caper sauce adds a bright, buttery complement to the dish.
Calamari Steak Recipe
4
servings15
minutes20
minutes178
kcalIngredients
1 lb calamari steaks (4 whole steaks)
3 tbsp all-purpose flour
2 tbsp unsalted butter
¼ cup finely grated parmesan cheese
1 large egg
1 tbsp rinsed and drained capers
2 tbsp olive oil
1-½ tbsp freshly squeezed lemon juice
1 tbsp water
¼ tsp black pepper
Lemon wedges (for serving)
Directions
- Step 1: Prepare the Skillet
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
- Step 2: Set Up Coating Stations
- In a shallow bowl, combine 3 tbsp all-purpose flour, ¼ cup grated parmesan cheese, and ¼ tsp black pepper. Mix well.
- In another shallow bowl, whisk together 1 large egg and 1 tbsp water until slightly beaten.
- Step 3: Coat the Calamari Steaks
- Take one calamari steak and dredge it in the flour-parmesan mixture, shaking off excess.
- Dip the steak into the egg mixture, allowing excess to drip off, then place it on a plate.
- Repeat with a second steak.
- Step 4: Cook the First Batch
- Place the two prepared steaks in the hot skillet. Sauté over medium-high heat for 1–2 minutes per side, or until golden brown.
- Transfer the cooked steaks to a platter and cover to keep warm.
- Step 5: Repeat for Remaining Steaks
- Repeat the coating process (dredge and dip) for the remaining two steaks and sauté them in the skillet.
- Step 6: Make the Lemon Caper Sauce
- Remove excess oil from the skillet, leaving any browned bits.
- Add 2 tbsp unsalted butter, 1-½ tbsp lemon juice, and 1 tbsp capers to the skillet.
- Cook over medium heat for 45–60 seconds, stirring until the butter melts and the sauce comes together.
- Step 7: Serve
- Pour the lemon caper sauce over the calamari steaks.
- Serve with lemon wedges on the side for an extra burst of flavor. Enjoy!
Tips for Success
- Tenderizing the Steak: For extra tenderness, soak the calamari steaks in a mixture of milk and a pinch of kosher salt for 30 minutes before cooking. Rinse and pat dry before coating.
- Avoid Rubbery Texture: Cook quickly over high heat (1–2 minutes per side) or slowly over low heat for a longer time to keep the calamari tender. Overcooking can make it rubbery.
- Serving Suggestions: Pair with a fresh green salad, roasted vegetables, or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to avoid toughening the calamari.
