MetaChat - Does anyone know anything about a milanesa cut of beef?

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06 February 2010

Does anyone know anything about a milanesa cut of beef? I bought some at the market thinking I might be able to cut it up for a stir-fry, but googling suggests that one is supposed to tenderize the cut by pounding it fairly flat, and I'm not sure if that's necessary for the cut of meat or just a first step for the traditional preparation.

post by: occhiblu at: 05:03 | 4 comments

The beef is organic and grass-fed, if that makes any difference.

posted by occhiblu 06 February | 05:04

When my husband gets it, it's already very flat. He's used it in pho (he's learned the secrets of making the wonderful broth). He has more often marinated it in Worcestershire sauce, olive oil, and some spices; and seared it in an extremely hot cast iron skillet very briefly.

I'm not usually a beef person and I love it.

posted by lilywing13 06 February | 05:51

I would guess that if you're not intending to make a traditional Milanesa (pounding thin, dipping the meat in egg and then breadcrumbs before frying), then you can just cut it up and use it in a stir-fry. Perhaps you could marinate it for a few hours in a soy/vinegar/honey/chilli/ginger/five spice marinade before you cook it to make sure it's really tender.

posted by essexjan 06 February | 07:17

Hmm, good thoughts on the marinating. The stir-fry recipe has a pomegranate and vinegar sauce (well, it has a pomegranate, soy sauce, and vinegar sauce, but we're trying to avoid soy), so maybe I'll make that up early and use that as a marinade.

posted by occhiblu 06 February | 14:10

← FRIDAY NIGHT, people || What a fun idea! →

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