A favorite Argentine meal called Milanesa steak is usually made by drizzling thinly sliced beef with breadcrumbs and deep-frying it until it is golden. However, you may prepare this tasty dish without the bread if you want a lighter and easier method to enjoy it. This article will walk you through the process of cooking an unbreaded Milanesa steak, keeping the meat soft and juicy while consuming fewer calories. Prepare to enjoy the rich flavors of Argentine food without the added carbohydrates.
What Is a Milanesa Steak?
A Milanesa steak, or simply “Milanesa,” is a well-liked and well-known dish in many Latin American nations, particularly Argentina. A thin slice of meat, usually beef, but sometimes occasionally chicken, hog, or veal, is used to make this gourmet masterpiece. The meat is often pounded with a meat mallet to make it soft, producing a thin and even thickness.
A Milanesa steak’s breading is its defining characteristic. Breadcrumbs, which are historically used to cover meat, can be seasoned with a variety of herbs and spices, including garlic, paprika, salt, and pepper. To assist the breadcrumbs sticking to the meat after coating, it is frequently dipped in beaten eggs. But in this article, we are going to prepare The Famous Milanesa Steak without its hallmark element: Breading.
The roots of the dish can be attributed to the Italian and Spanish immigrants who introduced to South America their fondness of breaded and fried meats. The Milanesa steak, which offers a delicious combination of crispy textures and savory flavors, is now a beloved component of Latin American cuisine.
Can You Cook a Milanesa Steak Without Breading?
A Milanesa steak is distinguished by its thinness and breading. Therefore, you might assume that breading is a necessity while making a Milanesa steak. Although every traditional dish has a few changes, you may still enjoy a Milanesa steak without breading. Simply put, you are departing from the standard recipe. The steak will still be very tasty and simple to prepare.
Few Tips To Keep In Mind:
- The Milanesa steak’s thinness is its secret ingredient. So take your time and pound the meat to a thickness of 1/8 inch.
- You can marinade the steak with your preferred spices and seasonings as we won’t be using any breading.
- To marinate the steak, you can either use milk, yogurt, or buttermilk.
- The thinness of the steak means that it will cook more quickly. As a result, while cooking, you must keep a constant check on it.
- Stovetop frying in heated oil is the simplest and quickest technique to prepare a Milanesa steak. You can shallow fry or deep fry. Because the steak is thin, make sure the oil is very hot. It is practical because cooking doesn’t take too long.
- The easiest way to cook this steak is in an air fryer if you’re attempting to avoid using any oil. Without using any oil, the food is cooked.
- If you enjoy grilling outside, you can make a Milanesa steak on a hot grill with ease. It can also be prepared in your kitchen using a grill pan.
- This steak can also be prepared in an oven. Just start the oven and cook it through to completion. You won’t need to cook the steak for a very long time because it is thin.
What To Serve With Milanesa Steak?
Whether breaded or unbreaded, milanesa steak is a flexible dish that goes well with a range of sides and accompaniments to provide a well-rounded and filling supper. A common side dish for Milanesa steak is a crisp, refreshing salad. A straightforward green salad with lettuce, tomatoes, and onions that is tossed in vinaigrette or a creamy dressing offers a tasty counterpoint to the steak’s savory flavors. A traditional side dish to go with the crunchy texture of Milanesa steak is golden, crispy French fries. Many people enjoy them, especially when they are offered with a side of ketchup or mayonnaise.
A soothing alternative that goes well with Milanesa’s beefy deliciousness is creamy mashed potatoes. The flavors of the steak are richly contrasted by the velvety potatoes. For those who like a Milanesa sandwich, you can serve the steak in a roll or between pieces of bread. This filling and convenient lunch is frequently topped with lettuce, tomato, and mayonnaise. However, these options offer a variety of complementary tastes and textures to improve the whole eating experience. In the end, the choice of side dishes to serve with Milanesa steak depends on personal preferences and dietary considerations.
Milanesa Steak Recipe Without Breadcrumbs
- 2 top round steaks of beef, pounded to a thickness of 1/8 inch
- 12 ounces of whole milk
- One chopped tiny red onion
- 1/4 teaspoon each of paprika and old bay seasoning
- Black Pepper to taste
- Salt, as desired
- Cooking oil as necessary
- Pour milk into a blender container along with the peeled red onion and garlic cloves.
- The three components should be well combined.
- Place this mixture in a small bowl and season with salt, pepper, paprika, and old bay. Mix thoroughly.
- Place the meat steaks that have been pounded in this mixture and fully submerge.
- The bowl should marinate in the refrigerator for about an hour, covered with cling wrap.
- To cook the steak, heat the cooking oil in a pan over medium heat. I used two to three teaspoons of oil since I wanted to cook the steak with the least amount of oil possible.
- Take the steak out of the marinade when the time is up, then put it in a hot pan with oil.
- The steak should be cooked for about 5 minutes, or until it turns brown.
- The steak should be turned over and cooked for a further five minutes, or until browned on both sides.
- When it’s finished, take it out of the pan and serve it with your preferred side. Enjoy!
An easier and healthier way to experience the mouth-watering flavors of Argentine cuisine is with an unbreaded Milanesa steak. The natural flavor and texture of the steak can be enhanced by selecting a lean cut of meat, tenderizing it, and seasoning it to perfection. Whether you’re trying to cut back on your carb consumption or are just looking for a lighter version of the traditional breaded Milanesa, this recipe enables you to enjoy the true flavor of this well-known Argentine meal in a delightfully new way.