“Milanesa” refers to a cut of meat that’s pounded very thin, breaded, and fried—in other words, it’s grade-A comfort food. Here, we went with one of the more popular proteins for this traditional dish to make crispy beef milanesa, and topped it off with a simple summer salsa for a pop of color and vibrancy. Pro-tip: Don’t hold back when pounding the beef prior to cooking, as this breaks down muscle fibers and tenderizes your steak.
3 tablespoons olive oil, divided
2 ears fresh yellow corn, husks removed
1 cup cherry tomatoes, quartered
1/2 cup sliced red onion (from 1 onion)
1/2 cup finely chopped fresh cilantro
1 ripe avocado, diced
1 jalapeño chile, seeded and minced
1 tablespoon red wine vinegar
1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 large lime)
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 (2-oz.) bottom round or sirloin steak slices
1 cup (about 4 1/4 oz.) all-purpose flour
1/4 cup finely chopped fresh cilantro
1 teaspoon kosher salt
1 teaspoon black pepper
3 large eggs, beaten
1 cup panko (Japanese-style breadcrumbs)
1/2 cup (about 2 1/8 oz.) plain yellow cornmeal
1/4 cup vegetable oil
1 lime, cut into wedges
Fresh cilantro leaves
How to Make It
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.
Cut corn kernels from cobs; discard cobs. Toss together corn kernels, tomatoes, onion, cilantro, avocado, and jalapeño in a medium bowl.
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.
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.
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.
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.