1 lb. boneless beef round tip steaks, cut 1/4-in. thick 1 large egg 2 chipotle peppers in adobo sauce, minced 1 Tbsp. water 1 c. saltine cracker crumbs 3 Tbsp. chopped fresh cilantro 4-6 Tbsp. vegetable oil 6 c. mixed salad greens 1 cucumber, seeded, sliced 1-1/2 c. diced tomatoes chopped cilantro
Dressing: 1/2 c. prepared Italian dressing 1 chipotle pepper in adobo sauce, minced 1 tsp. adobo sauce
What to do:
1. Whisk dressing ingredients in small bowl until blended. Set aside. 2. Beat egg, chipotle peppers and water in shallow dish until blended. Combine cracker crumbs and 3 Tbsp. cilantro in second shallow dish. Dip each beef steak into egg mixture, then into crumb mixture to coat both sides. 3. Heat 2 Tbsp. oil in 12-in. nonstick skillet over medium to medium-high heat until hot. Place 1-2 steaks in skillet. (Do not overcrowd.) Cook 3-4 min. or until coating is golden brown and beef is medium rare (145°F) to medium (160°F) doneness, turning once. (Do not overcook.) Remove; keep warm. Repeat with remaining steaks, adding additional oil as needed and adjusting heat as necessary to prevent over browning. 4. Divide salad greens evenly among 4 plates. Top evenly with cucumber and tomatoes. Top each with steaks. Drizzle with dressing and sprinkle with cilantro, as desired.
Cook's Tip: To make cracker crumbs, place crackers in food-safe plastic bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs. Twenty eight to thirty 2x2-in. crackers make about 1 cup crumbs.
