Mexican-Style Milanesa with Smoky Corn Relish
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 18 Min.
Cook Time: 12 Min.
Prep Time: 18 Min.
Cook Time: 12 Min.
What you need:
* 4 beef cubed steaks (about 4 oz. each)
* 1 canned chipotle pepper in adobo sauce, minced, plus 1 Tbsp. adobo sauce
* 1 can (11 oz.) Mexican-style or regular corn, drained
* 1 egg
* 1 c. finely crushed tortilla chips
* 4 tsp. vegetable oil, divided
* 1 canned chipotle pepper in adobo sauce, minced, plus 1 Tbsp. adobo sauce
* 1 can (11 oz.) Mexican-style or regular corn, drained
* 1 egg
* 1 c. finely crushed tortilla chips
* 4 tsp. vegetable oil, divided
What to do:
1. For Smoky Corn Relish, combine corn, chipotle pepper and 1/4 tsp. salt in medium bowl. Set aside.
2. Beat egg, 1 Tbsp. water and adobo sauce in shallow dish until blended. Place tortilla chips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.
3. Heat 1 tsp. oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5-6 min. to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 tsp. oil to skillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2 tsp. oil and steaks. Top each steak evenly with Smoky Corn Relish.
* Cook's Tip: 1-1/2 c. defrosted frozen corn may be substituted for canned corn.
* Recipe Courtesy of The Beef Checkoff
2. Beat egg, 1 Tbsp. water and adobo sauce in shallow dish until blended. Place tortilla chips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.
3. Heat 1 tsp. oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5-6 min. to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 tsp. oil to skillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2 tsp. oil and steaks. Top each steak evenly with Smoky Corn Relish.
* Cook's Tip: 1-1/2 c. defrosted frozen corn may be substituted for canned corn.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 419; Total Fat: 21g; Saturated Fat: 5g; Cholesterol: 126mg; Total Carbs: 29g; Fiber: 3g; Sugar: 31g; Sodium: 361mg;