AIP Argentine Milanesa
Prep time: 
Cook time: 
Total time: 
Serves: 4 steaks
  • 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
  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.
Recipe by Autoimmune Wellness at