Argentinean-Style Beef Milanesa

Name: Argentinean-Style Beef Milanesa with Roasted Potatoes, Fried Eggs, Chimichurri & Salad
Yield: 2 servings
Ingredients: 12 oz Potato; 2 clove Garlic; 1/4 oz Parsley; 1 Lettuce; 1 Tomato; 1 tsp Oregano; 5 tsp Red Wine Vinegar; 1 tsp Red Pepper Flakes; 10 oz Steak; 1 tbsp All-Purpose Flour; 4 Egg; 1/2 cup Breadcrumbs; Salt; Black Pepper; 2 tbsp Olive Oil; 1 tbsp Cooking Oil; 1/4 tsp Granulated Sugar

with Roasted Potatoes, Fried Eggs, Chimichurri & Salad

By Recipe0 System

“Argentina is very much a culture that focuses on togetherness,” says HelloFresh’s own Christina C. “My memories of the food are of spending time with family, without rushing off to get back to the demands of everyday life.” This dinner idea takes a little time and care, but it’s worth it! Bavette steak is pounded thin, breaded in a light-as-air coating, and fried to crispy golden-brown perfection. Add a fried egg on top (a caballo) drizzled with a spicy parsley-garlic chimichurri, and crispy potato wedges with a tangy green salad for bright crunchy contrast.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 clove Garlic
1/4 oz Parsley
1 Lettuce
1 Tomato
1 tsp Oregano
5 tsp Red Wine Vinegar
1 tsp Red Pepper Flakes
10 oz Steak
1 tbsp All-Purpose Flour
4 Egg
1/2 cup Breadcrumbs
Salt
Black Pepper
2 tbsp Olive Oil
1 tbsp Cooking Oil
1/4 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2

While potatoes roast, peel and mince or grate garlic. Roughly chop parsley. Trim and discard root end from lettuce; separate leaves and chop into bite-size pieces. Cut tomato into ½-inch-thick wedges.

In a small bowl, combine garlic, parsley, oregano, half the vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), a pinch of salt, pepper, and as many chili flakes as you like (we used ⅛ tsp; ¼ tsp for 4). Refrigerate chimichurri until ready to serve.
3

Pat steak* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until steak is about ½ inch thick. Season all over with salt and pepper.

Place flour in a shallow dish. In a separate shallow dish, whisk half the eggs* with 1 TBSP water (2 TBSP for 4 servings). Place panko in a third shallow dish and season with salt and pepper.

Working one piece at a time, press steak into flour until fully coated. Gently shake off excess, then dip both sides into beaten egg. Let excess egg drip off, then press into seasoned panko until fully coated.
4

Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add steak and cook until crust is golden brown and steak is cooked to desired doneness, 2-4 minutes per side. (For 4 servings, work in batches, adding more oil as needed.)

Turn off heat; transfer to a paper-towel-lined plate and sprinkle with a pinch of salt. Tent with foil to keep warm. Wash out pan.
5

Meanwhile, in a large bowl, whisk together remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), ¼ tsp sugar (½ tsp for 4), a pinch of salt, and pepper.

Add lettuce and tomato; toss to coat. Refrigerate until ready to serve.
6

Heat a drizzle of oil in pan used for steak over medium-high heat. Once hot, crack remaining eggs into pan. Fry eggs to preference. Season with salt and pepper.
7

Divide potatoes, salad, and steak between plates. Top steak with fried eggs and drizzle with chimichurri. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Steak is fully cooked when internal temperature reaches 145°.