How to Cook Milanesa Steak Without Breading
Milanesa is a popular dish in Argentina and other Latin American countries. It's essentially a breaded and pan-fried cutlet, usually made with beef or chicken. While the traditional breading adds a crispy, flavorful crust, you can enjoy a delicious Milanesa without it!
Here's how to cook a Milanesa steak without breading:
Ingredients
- 1 pound boneless, thin-cut beef steak (like top sirloin or ribeye)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Garlic powder, onion powder, paprika, chili flakes
Instructions
- Tenderize the steak: If your steak is thick, use a meat mallet to tenderize it evenly.
- Season the steak: Season both sides of the steak with salt, pepper, and any other desired spices.
- Heat the olive oil: Heat the olive oil in a large skillet over medium-high heat.
- Cook the steak: Carefully place the steak in the hot skillet. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness.
- Rest the steak: Remove the steak from the skillet and let it rest for a few minutes before slicing and serving.
Tips
- Choosing the right steak: Thin-cut steaks are best for Milanesa, as they cook faster and are easier to tenderize.
- Don't overcook: Milanesa steak should be cooked medium-rare to medium. Overcooked steak will be dry and tough.
- Add toppings: Enjoy your Milanesa steak with your favorite toppings, like chimichurri sauce, salsa, or avocado slices.
- Serve with sides: Milanesa steak is traditionally served with mashed potatoes, rice, or a green salad.
Variations
- Chicken Milanesa: Substitute chicken breast for beef steak.
- Fish Milanesa: Use a thin-cut fish fillet, such as cod or tilapia.
- Vegetarian Milanesa: Try a portobello mushroom or eggplant slice instead of meat.
Enjoy your delicious, bread-free Milanesa steak!
