Steak Milanesa with Argentinian Chimichurri Sauce

This week we decided to create a recipe using our BROOC olive oils and balsamics to celebrate the election of Pope Francis the 266th Pope to head the Catholic Church.  And being that Jorge Mario Bergoglio was a native of Buenos Aires, Argentina we thought it would be fitting to have a dish common to his home town. Milanesa, a breaded cutlet dish, with a Argentinian Chimichurri Sauce worked out perfectly! Give this one a try it is fantastic!

Steak Milanesa Ingredients:

  • 1 pound top round steak thinly sliced  (you can substitute chicken pounded thinly)
  • 1 cup bread crumbs
  • 2 teaspoons oregano
  • 1/4 cup BROOC Milanese Gremolata Olive Oil
  • 1/4 cup BROOC Organic Mission ECOO
  • 1/4 cup whole milk
  • 2 Eggs
  • 1/2 cup flour
  • 1/2 teaspoon ground pepper
  • 1 teaspoon sea salt

Place steak between two sheets of plastic wrap and pound with a meat mallet till the steak about 1/4 inch thick. Then season it with ground pepper and sea salt. Rub with the BROOC Milanese Gremolata Olive Oil. Place in refrigerator and let set for 30 minutes. Mix flour, salt and pepper on a large plate. Whisk eggs & milk in separate bowl. Coat both sides of each steak in flour the dip each piece into the egg then the breadcrumbs covering both sides completely. Heat 1/2 inch of olive oil. I used a 1/4 cup BROOC Organic Mission and a 1/4 cup BROOC Milanese Gremolata olive Oil. Fry each steak for about 3 minutes on each side until breading is crispy or steak is cooked to desired doneness. Serve warm with chimichurri sauce.

Argentinian Chimichurri Sauce:

  • 1 cup of chopped Italian leaf parsley 
  • 1 cup of chopped cilantro
  • 1/4 cup chopped fresh oregano leaves
  • 1/4 cup chopped onions
  • 5 cloves minced garlic
  • 1 cup BROOC Cilantro & Roasted Onion Olive Oil
  • 2 tablespoons BROOC Oregano White Balsamic
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon ground pepper

Directions: Combine all ingredients into food processor or blender and whip into a sauce like texture. Refrigerate for 30 minutes. Serve with the steak milanesa.

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