Milanesa steaks are one of my favorite childhood meals from my mom’s regular repertoire. I loved the textural combination of the thinly sliced meat with the crunch from the breadcrumbs. Because these steaks are so thin, they cook up in just a few minutes, which makes them a great weeknight option. It doesn’t hurt that they’re really inexpensive as well.
I cut this old-time favorite of mine into strips and used it to top a warm salad of cooked vegetables and quinoa flavored with chimichurri. Quinoa has deep roots in South America. It is native to the regions surrounding the Andes, and the Incas considered it to be the “mother of all grains.” This makes sense, as this grain is actually a complete protein. So if you’d prefer a vegetarian dinner, simply skip the steak and use veggie stock or water instead of chicken, and you’ll still have a complete meal.
Chimichurri is an Argentine condiment traditionally served with meats, and here I paired them indirectly, using the chimichurri to flavor the quinoa base. I used a store-bought version to pack in a whole lot of flavor fast, but if you have a favorite recipe, by all means use it.
You may want to make this ahead of time or make extra, because the flavors in the quinoa are even better the second day. I served this dish garnished with a little parsley and accompanied by a simply dressed green salad.
This is a nutritious, delicious meal the whole family can make together. There’s lots of chopping, as well as the dipping and breading of the steaks. Maybe even Dad could help out and fry the steaks!
- Milanesa Steaks
- Chimichurri Quinoa