Recipe by: Chef Louie Ortiz
Pair with: Doffo 2014 Salute
Milanesa
6 oz. N.Y. strip
1 cup canola oil
1 cup all-purpose flour
Kosher salt and fresh black pepper
1 cup buttermilk
1 egg
1 lime
1 bundle of fresh kale, torn into bite size pieces
2 tbsp. olive oil
1 clove garlic, minced
2 ears of fresh corn, remove from cob
1/2 red bell pepper, thin julienne
Small amount of thinly sliced red onion, to taste
Cotija cheese to sprinkle over the top
Cilantro for garnish
Cut steak into 3oz. portions and pound out flat with meat mallet. Mix buttermilk, egg and lime together, add meat to mixture. Combine flour with salt and pepper to taste, and dredge meat in flour mix. Heat canola oil in pan on medium heat. Pan fry steaks until crisp and golden. After steaks are done place on a plate lined with a paper towel to let grease drain. In a separate pan saute kale, garlic, bell pepper, corn and red onion. Season to taste. Place steak on plate and top with tomatillo salsa, kale and cotija cheese. Garnish with cilantro and lime wedge.
Tomatillo Salsa
1 pound fresh tomatillos
1 yellow onion
2 Serrano peppers
4 cloves garlic
Salt and pepper
1 tbsp. Canola oil
1 bunch of cilantro
1 avocado
Combine tomatillos, onions, peppers, garlic and canola oil and roast in oven at 350 until you get good color. Place all ingredients in food processor along with avocado and cilantro. Season to taste.
