Ingredients with Measurements:
- 4 thin beef steaks (about 4 oz each)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup vegetable oil
- 2 cups canned crushed tomatoes
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Meat mallet
- Large skillet
- Tongs
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the beef steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the breadcrumbs.
6. Dip each steak in the flour mixture, then in the beaten eggs, and finally in the breadcrumbs, pressing the breadcrumbs onto the meat to coat it well.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Fry the breaded steaks in the hot oil for about 2-3 minutes per side, until golden brown.
9. Transfer the steaks to a baking sheet lined with aluminum foil and bake in the preheated oven for 10-15 minutes, until cooked through.
10. While the steaks are baking, prepare the tomato-garlic sauce. In the same skillet used to fry the steaks, add the minced garlic and cook for about 30 seconds, until fragrant.
11. Add the crushed tomatoes, oregano, red pepper flakes, salt, and pepper to the skillet and bring to a simmer.
12. Let the sauce simmer for about 10 minutes, until it thickens slightly.
13. Serve the baked steaks with the tomato-garlic sauce on top and garnish with chopped parsley, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 610
Fat: 36g
Saturated Fat: 7g
Cholesterol: 145mg
Sodium: 1180mg
Carbohydrates: 39g
Fiber: 4g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Instead of beef steaks, you can use chicken breasts or pork chops.
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of vegetable oil, you can use olive oil or coconut oil.
- Instead of canned crushed tomatoes, you can use fresh tomatoes that have been peeled and chopped.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Use Italian-seasoned breadcrumbs instead of plain breadcrumbs.
- Add sliced onions and bell peppers to the tomato-garlic sauce for a more colorful and flavorful dish.
- Serve the steaks with a side of mashed potatoes or rice.
Tips and tricks:
- Make sure to pound the steaks thin enough so they cook evenly and quickly.
- Use a meat thermometer to check the internal temperature of the steaks. They should reach 145°F for medium-rare and 160°F for medium.
- Let the baked steaks rest for a few minutes before serving to allow the juices to redistribute.
- If the tomato-garlic sauce is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
Leftover Bistec Milanesa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Bistec Milanesa, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the Bistec Milanesa on a platter with the tomato-garlic sauce drizzled on top and garnished with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Spanish rice
- Refried beans
- Grilled vegetables
- Caesar salad
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Garlic bread
- Corn on the cob
Troubleshooting advice:
- If the breadcrumb coating is falling off the steaks, make sure to press the breadcrumbs onto the meat firmly.
- If the tomato-garlic sauce is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to cook the steaks to the recommended internal temperature to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Bistec Milanesa is a popular dish in Latin American cuisine, particularly in Argentina and Mexico. It is believed to have originated from the Italian dish, Cotoletta alla Milanese, which is a breaded and fried veal cutlet.
Flavor profiles:
This dish is savory and crispy, with a tender beef steak coated in a crunchy breadcrumb crust. The tomato-garlic sauce adds a tangy and slightly spicy flavor to the dish.
Serving suggestions:
Serve the Bistec Milanesa with a side of Spanish rice and refried beans for a complete Latin American meal.
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Region: Argentinian