Milanesa de Res with Oaxacan Rustic Sauce

Ingredients:

• 1 pound beef Skirt Steak, butterflied, cut into 4 to 6-inch pieces
• 2-1/2 teaspoons Kosher salt, divided
• 2 teaspoons ground black pepper, divided
• 1 cup all purpose flour
• 2 eggs
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1/2 cup shredded quesillo or mozzarella cheese
• 1/2 small white onion, thinly sliced
• 1/2 cup fresh parsley, chopped
  
• Cooked black beans (optional)
  

Parmesan Panko Coating:

• 2 cups Panko bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup finely grated Pecorino Romano cheese
• 1/2 cup fresh parsley, finely chopped
• Grated peel of 1 lemon
• Grated peel of 1 orange

Oaxacan Rustic Sauce:

Adapted from Oaxaca: Home Cooking from the Heart of Mexico

• 6 medium ripe tomatoes
• 2 serrano chiles, stemmed
• 1/2 small white onion + 1/4 cup thinly sliced onion
• 1 cup water
• 1 sprig fresh epazote
• 1/2 teaspoon Kosher salt
• 1 tablespoon vegetable oil

Cooking:

1. Season Skirt Steaks evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand 15 minutes to draw out moisture.
2. Combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Whisk together eggs, buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper in separate shallow dish. Combine breadcrumbs, cheeses, parsley, lemon and orange peel, and remaining salt and black pepper in a third shallow dish.
3. Place 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. Place breaded steaks on wire rack; rest for 10 minutes to help coating set.
4. Heat 1/3 cup oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 4 to 6 minutes or until coating is crisp and golden and beef is medium rare (145°F) to medium (160°F) doneness, turning once. (Do not overcook.) Remove steaks to a paper towel-lined plate or wire rack to drain.
5. Prepare Oaxacan rustic sauce: heat large skillet over medium heat. Add tomatoes, chiles and small white onion. Cook, turning occasionally, until charred and softened, about 8 minutes. Transfer to blender container; add water. Cover; pulse until blended and smooth. Strain through a fine-mesh sieve.
6. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add sliced onion; cook about 2 minutes, stirring occasionally until softened. Add strained sauce, epazote and salt; simmer 5 minutes, stirring occasionally. Remove and discard epazote; adjust seasoning as needed.
7. To serve, spoon sauce onto each plate. Top with milanesa and sprinkle with quesillo cheese, white onion and fresh parsley. Serve with black beans, as desired.

Nutrition:

Nutrition information per serving, 6 servings:  575 Calories; 29.0 g Total Fat (8.0 g Saturated Fat; 0.8 g Trans Fat; 9.5 g Polyunsaturated Fat; 8.5 g Monounsaturated Fat); 131.0 mg Cholesterol; 1450.0 mg Sodium; 47.0 g Total Carbohydrate; 3.1 g Dietary Fiber; 6.4 g Total Sugars; 0.0 g Added Sugars; 31.0 g Protein; 253.6 mg Calcium; 3.8 mg Iron; 672.0 mg Potassium; 0.5 mcg Vitamin D; 0.5 mg Riboflavin; 11.2 mg Niacin; 0.5 mg Vitamin B6; 2.0 mcg Vitamin B12; 304.0 mg Phosphorus; 5.9 mg Zinc; 35.9 mcg Selenium; 99.2 mg Choline