Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 beef slice, 1 cup relish)

How to Make It

Step 1

Prepare the Summer Relish: Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Remove from heat, and cool 10 minutes.

Step 2

Cut corn kernels from cobs; discard cobs. Toss together corn kernels, tomatoes, onion, cilantro, avocado, and jalapeño in a medium bowl.

Step 3

Whisk together vinegar, lime zest, lime juice, garlic, salt, pepper, and remaining 2 tablespoons oil. Drizzle over corn mixture, and toss to coat. Set aside.

Step 4

Prepare the Beef Milanesa: Place beef slices on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.

Step 5

Combine flour, chopped cilantro, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge beef in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.

Step 6

Heat oil in a large, nonstick skillet over medium-high. Add coated beef slices in a single layer. Cook until deep golden brown, about 3 minutes per side. Serve Beef Milanesa with Summer Relish, lime wedges, and cilantro leaves.

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