AIP Argentine Milanesa

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Milanesa is a fantastic breaded steak dish common in South American countries like Argentina — where my mother is from. This milanesa recipe is a riff off of our contributor Kelsey McReynolds’ Golden Chicken Nuggets recipe using pork rinds for breading, except this time, with steak and a festive salsa to accompany. Enjoy!


AIP Argentine Milanesa
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 steaks
Ingredients
  • For the salsa:
  • ½ packed cup cilantro, chopped
  • ½ cup cubed jicama
  • ½ cup cubed cucumber
  • ½ cup cubed radish
  • ¼ cup minced red onion
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • 1 tablespoon olive oil

  • For the steak:
  • 1 2.5-ounce bag of pork rinds (I used this one)
  • ¼ cup cassava flour
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder
  • 1 cup coconut milk
  • 1½ pounds lean steaks, no more than ¾-inch thick
  • 4 tablespoons coconut oil
  • 1 avocado, for garnish
Instructions
  1. First, make the salsa: combine all of the ingredients in a medium bowl and stir to combine. Set aside.
  2. Next, place the pork rinds in a blender and gently pulse until a coarse flour forms (do not over blend). Transfer to a small bowl and combine with the cassava flour, garlic powder, salt, and onion powder. Transfer to a plate for breading. Ready the coconut milk by adding to a small bowl.
  3. To bread the steaks, pass each one through the coconut milk and then bread with the rind mixture. Set aside.
  4. When you are ready to cook the steaks, place half of the coconut oil in the bottom of a skillet on high heat. When the fat has melted and the pan is hot, add half of the steaks (1-2 depending on their size - do not overcrowd the pan). Cook for 2-3 minutes per side, depending on the size of the steak (thicker steaks will take closer to 3 minutes per side). Flip only once and handle as little as possible to promote even browning.
  5. Transfer to a plate and cook the second batch, adding the more coconut oil if necessary. Serve garnished with salsa and avocado.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

2 comments

  • Henna Mumtaz says

    Hi-What can be a substitute for pork rinds in this recipe? Thanks.

    • Mickey Trescott says

      Hi Henna! I don’t have a sub for you, they are a super unique texture. Sorry!

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