Mexican-Style Milanesa with Smoky Corn Relish

Main Ingredient: Black Canyon® Angus Beef Cubed Steaks
Servings: 4

Recipe

Ingredients

4 Black Canyon® Angus Beef Cubed Steaks (about 4 ounces each)
1 Canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
1 Can (11 ounces) Mexican-style or regular corn, drained1 can (11 ounces) Mexican-style or regular corn, drained
1 Egg
1 Cup finely crushed tortilla chips
4 Teaspoons vegetable oil, divided

Instructions

  1. Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
  1. Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended. Place tortilla chips in second shallow dish. Dip each steak into egg mixture, then into tortilla chips to coat both sides.
  1. Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 teaspoon oil to skillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2 teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.

Nutritional Information

Nutrition information per serving: 419 Calories; 21 g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat); 126 mg Cholesterol; 361 mg Sodium; 29 g Total Carbohydrate; 3 g Dietary Fiber; 31 g Protein; 3.9 mg Iron; 4.5 mg Niacin; 0.4 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.8 mg Zinc; 24.2 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.