top of page

Bife à Milanesa (Brazilian Fried Steak)

Updated: Mar 17, 2022

(by Nina Ferrari)


1 lb. grass-fed beef (knuckle, tenderloin, or top sirloin)

salt and pepper, to taste

3 cloves garlic, crushed

3 eggs, beaten

almond meal or coconut flour, to taste

olive oil

Season steak with salt, pepper, and garlic, and set aside.

In a deep dish, beat eggs until smooth.

Coat steak in almond meal or coconut flour.

Coat steak in egg mixture.

Then coat steak again in almond meal or coconut flour.

In a frying pan, fry steak in hot olive oil on both sides until golden.

Place steak on paper towel to absorb excess grease before slicing and serving.

Serves 4.


(Read She Fed Me, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 
French Toast with American Cheese

(by Christie Chapman) sliced bread (sandwich kind is fine) 1 egg whole milk salt American cheese slices (“singles” in Kraft parlance) butter or margarine, enough to grease a frying pan maple syrup opt

 
 
 

Comments

bottom of page