1 pound beef Round Tip Steaks, cut 1/4-inch thick
1 large egg
2 chipotle peppers in adobo sauce, minced
1 tablespoon water
1 cup saltine cracker crumbs
3 tablespoons chopped fresh cilantro leaves
4 to 6 tablespoons vegetable oil
6 cups mixed salad greens
1 cucumber, seeded, sliced
1-1/2 cups diced tomatoes
Chopped fresh cilantro leaves
1/2 cup prepared Italian dressing
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce
Whisk dressing ingredients in small bowl until blended. Set aside.
Beat egg, chipotle peppers and water in shallow dish until blended. Combine cracker crumbs and 3 tablespoons cilantro in second shallow dish. Dip each beef steak into egg mixture, then into crumb mixture to coat both sides.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place 1 to 2 steaks in skillet. (Do not overcrowd.) Cook 3 to 4 minutes or until coating is golden brown and beef is medium rare (145°F) to medium (160°F) doneness, turning once. (Do not overcook.) Remove; keep warm. Repeat with remaining steaks, adding additional oil as needed and adjusting heat as necessary to prevent over browning.
Divide salad greens evenly among 4 plates. Top evenly with cucumber and tomatoes. Top each with steaks. Drizzle with dressing and sprinkle with cilantro, as desired.
Nutrition information per serving: 482 calories; 31 g fat (6 g saturated fat; 8 g monounsaturated fat); 128 mg cholesterol; 798 mg sodium; 24 g carbohydrate; 3.8 g fiber; 29 g protein; 5.6 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 4.3 mg iron; 32.2 mcg selenium; 4.5 mg zinc; 132.1 mg choline.