Mexican-Style Milansea with Smoky Corn Relish
Nutrition
Calories: 103 kcalCarbohydrates: 12 gProtein: 5 gFat: 9 gSaturated Fat: 4 gCholesterol: 53 mgSodium: 268 mgFiber: 3 gSugar: 4 gVitamin A: 4.475 IUCalcium: 12 mgIron: 3 mg
Ingredients
- 4 beef cubed steaks about 4 ounces each
- 1 whole canned chipotle chilies in adobo sauce
- 1 can 11 oz canned mexican-style corn, drained
- 1 whole egg
- 1 cup finely crushed tortilla chips
- 4 teaspoons vegetable oil divided
Instructions
- Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
- Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended. Place tortilla chips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.
- Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 teaspoon oil to skillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2 teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.
- Cook's Tip: Smoky Corn Relish can also be served warmed. Combine corn, chipotle pepper and 1/4 teaspoon salt in medium saucepan. Heat over medium-high heat until hot, stirring occasionally. Keep warm until ready to serve.
- Tip: One and one-half cups defrosted frozen corn may be substituted for canned corn.
- recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
- Funded by The Beef Checkoff