Have you ever wanted to enjoy the delicious taste of milanesa steak but without all the carbs and extra calories from breading? With just a few simple ingredients and techniques, you can cook tender, flavorful milanesa steak without breading right in your own kitchen.
In this article, I’ll explain exactly what milanesa steak is, why you may want to skip the breading, and provide a step-by-step guide to preparing and cooking milanesa steak without breading. You’ll learn helpful tips for getting the best results and serving suggestions so you can enjoy this Argentinean classic in a healthier way. Let’s get started!
- 1 What is Milanesa Steak?
- 2 Why Cook Milanesa Steak Without Breading?
- 3 Ingredients for Milanesa Steak Without Breading
- 4 Kitchen Tools Needed
- 5 Preparing the Milanesa Steak
- 6 Cooking the Milanesa Steak Without Breading
- 7 Handy Tips for Cooking Milanesa Steak Without Breading
- 8 Serving Suggestions for Milanesa Steak Without Breading
- 9 Frequently Asked Questions
- 10 Time to Make Tasty Milanesa Steak
What is Milanesa Steak?
Milanesa steak is a popular thin cut of beef that is typically breaded and fried. The meat is usually pounded thin before being dredged in breadcrumbs and egg and then fried. While the breading gives the steak a crispy exterior, you can definitely cook milanesa steak without it.
The key is using a thin-cut steak, seasoning it well, and using quick, high-heat cooking methods. This gives you all the great flavor of milanesa without all the extra carbohydrates and fat from frying in breadcrumbs.
Why Cook Milanesa Steak Without Breading?
Here are some of the benefits of preparing milanesa steak without the breading:
- Fewer calories and carbs: Skipping the breading significantly reduces the calorie and carb count of the dish. The breading adds a lot of unnecessary calories.
- More flavor: You can really taste the beefiness and seasoning without the coating. The simple ingredients shine more.
- Better texture: The meat gets nice and caramelized rather than coated in soggy crumbs. You get a better steak-like texture.
- Healthier fats: Cooking the steak in a skillet uses healthier fats like olive oil rather than frying.
- Easy to make: It’s faster and easier to cook the steak without having to bread and fry it. The simplified preparation is worth it!
If you’re looking for a lighter, more steak-like take on milanesa, cooking it without breading is definitely the way to go. Let’s look at how to do it.
Ingredients for Milanesa Steak Without Breading
The good news is you need very few ingredients to make delicious milanesa steak without the breading. Here’s what you’ll need:
- Thin-cut beef steaks like sirloin, round, or flank steak, pounded thin
- Olive oil or avocado oil for cooking
- Salt and pepper to season the meat
- Garlic powder for extra flavor
- Onion powder for flavor and aroma
- Paprika for a touch of spice
- Chopped parsley for freshness
That’s all you need for flavorful, carbless milanesa steak! For even more zest, you could also add some dried oregano, cumin, chili powder, lemon juice, or vinegar. Start with the basics first.
Kitchen Tools Needed
You don’t need too many fancy tools or equipment to cook milanesa steak without breading. Here are the essentials:
- Meat mallet or tenderizer: For pounding the steaks thin
- Large skillet or grill pan: For quick cooking over high heat
- Tongs: For flipping the steaks
- Spatula: For pressing and turning the steaks
- Knife and cutting board: For slicing garlic, herbs, etc.
- Measuring spoons: For seasoning
- Paper towels: For draining excess oil
Having these basic tools on hand will make cooking the steaks simple and straightforward. Now let’s get to the preparation.
Preparing the Milanesa Steak
Follow these steps to get the thin steaks ready before cooking:
- Pound the steaks: Use a meat mallet or tenderizer to gently pound the steaks to about 1⁄4 inch thickness. Go easy to avoid tearing.
- Trim excess fat: Use a knife to trim off any big pieces of visible fat for better texture.
- Pat steaks dry: Dry the meat very well all over with paper towels. This helps them get crispy.
- Season the steaks: Generously season both sides with salt, pepper, garlic powder, onion powder, paprika, and chopped parsley. Rub it in.
- Let it sit: Let the seasoned steaks rest for 5-10 minutes so the seasoning penetrates the meat.
- Drizzle with oil: Lightly drizzle some olive oil over both sides to prevent sticking.
Now the milanesa steaks are ready to hit the heat!
Cooking the Milanesa Steak Without Breading
To cook the steaks:
- Heat the skillet: Heat a grill pan or large skillet over high heat until very hot. Use a neutral oil with high smoke point like avocado or grapeseed oil.
- Add the steaks: When the pan is hot, add the steaks. Let them cook undisturbed for 2 minutes to get a nice sear.
- Flip and cook: Flip the steaks and cook another 2 minutes. Keep pressing down with the spatula to get maximum surface contact.
- Check doneness: The total cook time is just 4 minutes for medium doneness. An instant-read thermometer should register 140-150°F.
- Rest and serve: Let the steaks rest for 5 minutes before slicing and serving. This allows the juices to redistribute so they stay nice and moist.
The simple, high-heat skillet method gives you delicious, crispy exterior and tender, juicy interior texture. Practice this technique a few times to get perfect results.
Handy Tips for Cooking Milanesa Steak Without Breading
Follow these tips and tricks for getting the best results when making milanesa steak without breading:
- Really pound the steaks thin so they cook quickly. Shoot for 1⁄4 inch or less.
- Pat the steaks very dry before seasoning so they brown rather than steam.
- Make sure the pan and oil are hot before adding steaks so you get an instant sear rather than slow steaming.
- Use metal tongs instead of a fork to flip the steaks to avoid piercing the meat and losing juices.
- Press down as the steaks cook to maximize browning on the top surface for more flavor.
- Let the steaks rest before slicing so the juices redistribute and remain in the meat rather than spilling out onto the cutting board.
Mastering these simple tips will help you cook mouthwatering milanesa steak without breading every time.
Serving Suggestions for Milanesa Steak Without Breading
Milanesa steak is delicious all on its own, but it also pairs well with various toppings and sides:
- Serve over salad greens for a protein-packed main dish salad.
- Top with fresh pico de gallo for a pop of color and flavor.
- Add sliced avocado on top for healthy fats and creaminess.
- Squeeze lime juice over the top for some zing.
- Make steak tacos or sandwiches. Slice and stuff into tortillas or rolls.
- Serve alongside roasted potatoes or rice to soak up the savory juices.
- Pair with grilled veggies like zucchini or eggplant. The colors and textures compliment each other.
- Top with chimichurri sauce for an authentic Argentinean touch.
The possibilities are endless for serving tasty milanesa steak without the breading!
Frequently Asked Questions
Here are answers to some common questions about cooking milanesa steak without breading:
What cut of steak works best? Thin cuts like sirloin flap, flank, skirt, or round steak work well since they can be pounded flat easily. Avoid thicker steaks.
Do I really need to pound the steaks? Yes, pounding helps tenderize tough cuts and also enables quick, even cooking. It only takes a few minutes.
What oil should I use to cook the steaks? Opt for heat-stable neutral oils like avocado, grapeseed, or light olive oil since the pan gets very hot. Avoid butter or low smoke point oils.
How long do the steaks take to cook? Just 2 minutes per side over high heat. Any longer and they may get overdone. Use a meat thermometer to check doneness.
Can I cook them in the oven? Yes, bake at 450°F for about 8 minutes total, flipping halfway through. They won’t get quite as crispy and seared as on the stovetop though.
How do I keep the steaks juicy? Pat them very dry before cooking, don’t overcook, and let them rest before slicing to allow juices to redistribute.
Have other milanesa questions? Don’t hesitate to ask!
Time to Make Tasty Milanesa Steak
Now you have all the secrets to making mouthwatering milanesa steak without going through the hassle of breading and frying.
With flavorful seasoning, quick stovetop cooking, and a short rest, you can enjoy seared, juicy, tender milanesa steak in under 30 minutes. Serve it on salads, as tacos, or with veggie sides for a satisfying, lighter meal.
I hope this guide gives you the confidence to cook this Argentinean specialty in your own home. Let me know how your homemade milanesa steak turns out!