Steak Milanesa With Chimichurri Served With Steak Fries and Garlic Aioli
Crispy, golden breaded steak gets a bold finish from a parsley chimichurri made with Spice World Fresh Diced Garlic and a kick of Chili Onion Crunch. Served with steak fries and a creamy Spice World Garlic aioli for dipping, it’s a restaurant-worthy dinner you can pull off at home.
1 lb thin top round steaks, pounded thin if needed
1 cup all-purpose flour
1 Tbsp paprika
3 large eggs
2 cups bread crumbs or as needed
2 cups canola oil, as needed
Salt and pepper to taste
Steak Fries
1 bag frozen steak fries or any fries of choice
Instructions
In a food processor, pulse parsley until finely chopped then add fresh diced garlic and pulse once or twice to chop slightly. Remove from food processor and place in a bowl. Add chili onion crunch, red wine vinegar, oil, and season with salt and pepper. Set aside.
In a medium bowl, combine mayo, oregano, minced garlic, salt and pepper. Stir to combine and set aside.
Season steaks with salt and pepper. In a second shallow bowl, add the flour, salt, pepper, and paprika. In a third shallow bowl, crack 3 eggs, and beat with a fork until mixed well. In a another shallow bowl, add the breadcrumbs. Dredge one steak in flour, coating lightly on all sides. Then put it into eggs, coating it fully. Place it onto the breadcrumbs. Use your fingers to mound breadcrumbs on top of the meat then press down to adhere crumbs to the meat. Flip and repeat. Place meat on a large plate. Repeat with the rest of the meat pieces.
In a large skillet add enough oil to cover the bottom completely by about ⅛ inch. Heat skillet over medium until the oil is hot and shimmering. Add steaks in a single layer and cook until brown, about 1-2 minutes. Flip and brown on the other side. Transfer to a plate lined with paper towels. Repeat this cooking step with the rest of the beef. Serve immediately with chimichurri.
Fry steak fries according to package instructions and serve with aioli. Start the fries before frying the steak.
