Steak Milanese Salad

• 40 min
• 4 SERVINGS
• 480 Cal
• 29 g Protein

Ingredients:

• 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

Cooking:

1. Whisk dressing ingredients in small bowl until blended. Set aside.
2. 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.
3. 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.
4. 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.