Beef Milanesa with Aji Verde

• 40 min
• 4 SERVINGS
• 440 Cal
• 28 g Protein

Ingredients:

• 4 Beef Top Sirloin Steaks (about 1 pound)
• 1/2 cup all-purpose flour
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt, divided
• 1 egg
• 1 tablespoon water
• 1 cup dry bread crumbs
• 1/4 teaspoon garlic powder
• 1/4 cup vegetable oil

• 1 bunch fresh cilantro
• 3 jalapeno peppers
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 clove garlic, peeled
• 1/4 teaspoon salt

Cooking:

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.
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.
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.
4. Meanwhile, for aji verde, combine sauce ingredients in a blender and puree until smooth. Serve with steaks.