How to Cook Milanesa Steak Without Breading: A Deliciously Crispy Alternative
Milanesa, a classic Argentinian dish, is known for its crispy, breaded exterior and tender, juicy meat. But what if you want to enjoy the delicious flavor of milanesa without the breading? Don't worry, it's entirely possible! This guide will walk you through cooking a flavorful and crispy milanesa steak, breading-free.
Why skip the breading?
There are many reasons why you might want to skip the breading. Perhaps you're looking for a lighter and healthier option, or maybe you're allergic to gluten. Regardless of your reason, this method will deliver a satisfyingly crispy milanesa experience.
The Ingredients:
- Steak: Opt for a thinner cut of steak, like a flank steak or top sirloin, as it will cook more evenly without the breading.
- Marinade: A flavorful marinade is essential to create depth of flavor in your milanesa. Here's a simple recipe:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salt and pepper
- Olive oil or cooking spray
- Your favorite toppings: Milanesa is traditionally served with a squeeze of lemon juice and a sprinkle of oregano. You can also add other toppings like chimichurri sauce, salsa criolla, or aioli.
The Process:
- Marinade the steak: In a shallow dish, combine all the marinade ingredients. Add the steak and ensure it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
- Pat dry and season: Remove the steak from the marinade and pat it dry with paper towels. Season generously with salt and pepper on both sides.
- Sear the steak: Heat a large skillet or cast iron pan over medium-high heat. Add a tablespoon of olive oil or a light spray of cooking spray. Place the steak in the hot pan and cook for 2-3 minutes per side, or until golden brown and crispy.
- Reduce heat and finish cooking: Once the steak is seared, reduce the heat to medium and cook for an additional 2-3 minutes per side, or until the steak reaches your desired level of doneness.
- Rest and slice: Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
Tips for crispy results:
- Use high heat: The key to achieving crispy results without breading is to sear the steak over high heat.
- Pat dry thoroughly: Make sure the steak is completely dry before searing to ensure a crispy exterior.
- Don't overcrowd the pan: Cooking multiple steaks at once can lower the pan temperature and prevent a good sear. Cook them in batches if necessary.
Serving Suggestions:
- Classic: Enjoy your milanesa with a squeeze of lemon juice, a sprinkle of oregano, and a side of creamy mashed potatoes or fluffy white rice.
- Modern: For a more modern take, serve the milanesa on a bed of arugula with a drizzle of balsamic glaze.
Enjoy your delicious and crispy breadless milanesa!
