Mexican Style Milanesa with Smoky Corn Relish
Crisp, golden-brown beef cutlets meet a vibrant burst of flavor in this Mexican Style Milanesa with Smoky Corn Relish. Perfectly seasoned sirloin steaks are dredged in a flavorful breadcrumb coating and pan-fried to crunchy perfection. Paired with a zesty relish featuring charred corn, diced red bell pepper, spicy jalapeño, and aromatic smoked paprika, this dish is a sensational fusion of texture and taste. The bold relish, enhanced with fresh lime juice and cilantro, adds a smoky, tangy kick that elevates each bite. Ready in under an hour, this recipe is ideal for weeknight dinners or a crowd-pleasing main course. Serve alongside rice or salad for a complete meal that radiates vibrant Mexican-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) Beef sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 cup Vegetable oil
- 2 cups (fresh or frozen) Corn kernels
- 1 medium (diced) Red bell pepper
- 1 small (minced) Jalapeño
- 1 small (diced) Red onion
- 1 teaspoon Smoked paprika
- 2 tablespoons Lime juice
- 2 tablespoons (chopped) Cilantro
- 0.5 teaspoon Salt (for relish)
- 1 tablespoon Olive oil
Instructions
Season the beef sirloin steaks evenly on both sides with salt, black pepper, and garlic powder.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs.
Coat each steak in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it thoroughly with breadcrumbs. Place the breaded steaks on a plate and let them rest for 5 minutes to set the coating.
Heat the vegetable oil in a large skillet over medium heat. Fry each steak for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels and keep warm.
To make the smoky corn relish, heat olive oil in a medium skillet over high heat. Add the corn kernels and cook, stirring occasionally, until they begin to char, about 5 minutes.
Reduce the heat to medium and add the red bell pepper, jalapeño, and red onion. Cook for another 3 minutes until the vegetables are softened.
Stir in smoked paprika, lime juice, cilantro, and salt. Cook for 1 more minute and remove from heat.
Serve the milanesa steaks warm with a generous spoonful of smoky corn relish on top or on the side.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 11.8 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
