Steak Milanese Salad --
Lean Cut
  • Total Recipe Time: 30 to 40 minutes
  • Makes 4 servings


  1. 1 pound beef Round Tip Steaks, cut 1/4-inch thick
  2. 1 large egg
  3. 2 chipotle peppers in adobo sauce, minced
  4. 1 tablespoon water
  5. 1 cup saltine cracker crumbs
  6. 3 tablespoons chopped fresh cilantro leaves
  7. 4 to 6 tablespoons vegetable oil
  8. 6 cups mixed salad greens
  9. 1 cucumber, seeded, sliced
  10. 1-1/2 cups diced tomatoes
  11. Chopped fresh cilantro leaves
  1. 1/2 cup prepared Italian dressing
  2. 1 chipotle pepper in adobo sauce, minced
  3. 1 teaspoon adobo sauce


  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.
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