Steak Milanese Salad

Ingredients

• 1 pound beef Round Tip Steaks, cut 1/4-inch thick
• 1 large egg
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon water
• 1 cup saltine cracker crumbs
• 3 tablespoons chopped fresh cilantro leaves
• 4 to 6 tablespoons vegetable oil
• 6 cups mixed salad greens
• 1 cucumber, seeded, sliced
• 1-1/2 cups diced tomatoes
• Chopped fresh cilantro leaves

• 1/2 cup prepared Italian dressing
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon adobo sauce

Instructions

1. Whisk dressing ingredients in small bowl until blended. Set aside.

2. 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.

3. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place 1 to 2 steaks in skillet. (Do not overcrowd.) Cook 3 to 4 minutes or until coating is golden brown and beef is medium rare (145°F) to medium (160°F) doneness, turning once. (Do not overcook.) Remove; keep warm. Repeat with remaining steaks, adding additional oil as needed and adjusting heat as necessary to prevent over browning.

4. Divide salad greens evenly among 4 plates. Top evenly with cucumber and tomatoes. Top each with steaks. Drizzle with dressing and sprinkle with cilantro, as desired.