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Categories:
olive oil yellow corn cherry tomatoes red onion fresh cilantro avocado chile red wine vinegar lime zest plus garlic kosher salt black pepper flour fresh cilantro kosher salt black pepper eggs breadcrumbs yellow cornmeal vegetable oil lime cilantro
Viewed: 48 - Published at: 3 years agoIngredients
- 3 tablespoons olive oil, divided
- 2 ears fresh yellow corn, husks removed
- 1 cup cherry tomatoes, quartered
- 1/2 cup sliced red onion (from 1 onion)
- 1/2 cup finely chopped fresh cilantro
- 1 ripe avocado, diced
- 1 jalapeno chile, seeded and minced
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 large lime)
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 (2-oz.) bottom round or sirloin steak slices
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 1/4 cup finely chopped fresh cilantro
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 large eggs, beaten
- 1 cup panko (Japanese-style breadcrumbs)
- 1/2 cup (about 2 1/8 oz.) plain yellow cornmeal
- 1/4 cup vegetable oil
- 1 lime, cut into wedges
- Fresh cilantro leaves
Method
- Prepare the Summer Relish: Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Remove from heat, and cool 10 minutes.
- Cut corn kernels from cobs; discard cobs. Toss together corn kernels, tomatoes, onion, cilantro, avocado, and jalapeno in a medium bowl.
- Whisk together vinegar, lime zest, lime juice, garlic, salt, pepper, and remaining 2 tablespoons oil. Drizzle over corn mixture, and toss to coat. Set aside.
- Prepare the Beef Milanesa: Place beef slices on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.
- Combine flour, chopped cilantro, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge beef in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.
- Heat oil in a large, nonstick skillet over medium-high. Add coated beef slices in a single layer. Cook until deep golden brown, about 3 minutes per side. Serve Beef Milanesa with Summer Relish, lime wedges, and cilantro leaves.
