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Steak Milanese Salad
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A tasty salad that's perfect anytime of the year.
|1 lb. boneless beef round tip steaks, cut 1/4" thick|
|2 chipotle peppers in adobo sauce, minced|
|1 tablespoon water|
|1 cup saltine cracker crumbs|
|3 tablespoons fresh cilantro, chopped|
|4 tablespoon vegetable oil|
|6 cups mixed salad greens|
|1 cucumber, seeded and sliced|
|2 cups tomatoes, diced|
|1/2 cup prepared Italian dressing|
|1 chipotle pepper in adobo sauce, minced|
|1 tsp. adobo sauce|
- Whisk dressing ingredients in small bowl until blended. Set aside.
- Beat egg, chipotle peppers and water in shallow dish until blended. Combine cracker crumbs and 3 tablespoons cilantro in second shallow dish. Dip each beef steak into egg mixture, then into crumb mixture to coat both sides.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet. Cook 3 to 4 minutes or until coating is golden brown, turning once. Remove steaks from skillet, place on warm plate. Repeat with remaining steaks, adding additional oil as needed.
- Divide salad greens evenly among 4 plates. Top salad greens with cucumber and tomatoes. Place steaks on top and drizzle with dressing and sprinkle on cilantro.
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