Try something new for dinner! This steak Milanese salad provides unique, Latin-inspired flavors and is sure to please.
Whisk dressing ingredients in small bowl until blended. Set aside.
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.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 482 Calories; 31g Total Fat; 6g Saturated Fat; 8g Monounsaturated Fat; 128mg Cholesterol; 798mg Sodium; 24g Total carbohydrate; 29g Protein; 4.3mg Iron; 5.6mg Niacin; 0.4mg Vitamin B6; 132.1mg Choline; 1.5mcg Vitamin B12; 4.5mg Zinc; 32.2mcg Selenium; 3.8g Fiber.