Milanesa Steak Recipe. A Super Argentine Food!

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Milanesas steak are an alternative to this famous, classic Argentinian meal. Who can resist? This version, made with eye of round steak, is usually found on menus as a type of gourmet milanesa. Today, you can sign up to have one more option to your daily food recipe book.

The type of meat cut used in this opportunity is eye of round, although there are some alternatives You can make bottom round, top round , knuckle or eye of round milanesas. What varies between them is the size, the amount of fat and the price. Eye of round is a cut of meat that is characterized by being a lean meat, round and smaller than the rest.

To keep in mind and have an idea about what meat to buy, I am telling you the general characteristics of these cuts of meat. For example, the Knuckle (sirloin tip) is a very juicy meat, but it falls apart easily since it is made up of two muscles; The top round gets bigger milanesas and is slightly leaner than the previous one; The round bottom is a more fibrous and whole meat; The eye of round is the leanest of all these cuts of meat, round and whole.

The type of meat is very important, the success of good milanesas is largely due to it. Therefore, try to use a nice meat, with little fat and if you have it, remove it, as well as the nerves that you observe. There is nothing uglier than eating Milanese with these characteristics. But if you have more or less meat, I will tell you some tips regarding its preparation and how to obtain tender and tasty milanesas.

A very simple and versatile meal that can be accompanied by countless side dishes. Being able to make this recipe the favorite of your personal menu.

Let’s talk a little about the preparation:

The preparation of these wonderful and exquisite milanesa steak recipe is very simple to do. If we talk about secrets, it could be said that the times of the marinade is one of them. Because it not only helps the breadcrumbs stick to the meat, but it also tenderizes the meat to achieve soft Milanese. Also, the meat absorbs all the flavor of the marinade ingredients. Ideally, leave them to marinate overnight in the refrigerator.

Another of the tips to obtain tender milanesas is to hit the meat with the famous meat tenderizing hammer or with the back of the knife. These hits should not break the meat, only tenderize it. Doing this procedure also helps to achieve uniform meats when the butcher cuts the steaks out of proportion, and they are thick and thin at the same time. So, in this way, obtain a uniform cooking and milanesas a little bigger as well.

At the time of breading the milanesas you can opt for the classic breadcrumbs. Those with celiac disease can use gluten-free breadcrumbs, such as rice breadcrumbs or any other available at the Gluten-Free grocery store. To get out of the traditional, you can choose to add everything from seeds to oats to make them with a different and more nutritious touch.

Cooking can be done by frying or baking them. Remember to use the type of bread crumbs that is most convenient. Since some brands are exclusively for oven cooking and others for frying. So choose the right one based on it.

For personal reasons, I like to cook them in the oven because they seem much healthier than frying them in oil. To take into account and as a tip I advise you to heat the baking tray, then add the oil and carefully put the milanesas. This will prevent the milanesas from sticking in the baking tray. You can also use vegetable spray.