Beef Milanesa with Aji Verde
A Latin traditional breaded Sirloin Steak served with creamy Peruvian-style Aji Verde sauce.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 16
Ingredients
Aji Verde:
Preparation
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Step 1
Combine flour, 1/2 teaspoon salt and black pepper in shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, remaining 1/4 teaspoon salt and garlic powder in separate shallow dish.
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Step 2
Place beef Steaks between sheets of plastic wrap; pound to 1/4-inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.
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Step 3
Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145°F), turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.
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Step 4
Meanwhile, for aji verde, combine sauce ingredients in a blender and puree until smooth. Serve with steaks.
Nutrition Information
441 Calories
4.2g SAT FAT
28g PROTEIN
3.7 mg IRON
4.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 steak with sauce: 441 Calories; 189 Calories from fat; 21g Total Fat (4.2 g Saturated Fat; 0.2 g Trans Fat; 6 g Polyunsaturated Fat; 8.8 g Monounsaturated Fat;) 102 mg Cholesterol; 908 mg Sodium; 34 g Total Carbohydrate; 2.1 g Dietary Fiber; 2.3 g Total Sugars; 28 g Protein; 0 g Added Sugars; 78.6 mg Calcium; 3.7 mg Iron; 406 mg Potassium; 0.3 mcg Vitamin D; 0.4 mg Riboflavin; 12.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 259 mg Phosphorus; 4.6 mg Zinc; 40.6 mcg Selenium; 121.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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