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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!
- 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
- First, make the salsa: combine all of the ingredients in a medium bowl and stir to combine. Set aside.
- 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.
- To bread the steaks, pass each one through the coconut milk and then bread with the rind mixture. Set aside.
- 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.
- Transfer to a plate and cook the second batch, adding the more coconut oil if necessary. Serve garnished with salsa and avocado.