Categories: Beef main dish
Ingredients
- 1 1/2 lbs. ground round or (1/2-inch-thick) round, sirloin, or flank steak
- 2 to 3 cups soft breadcrumbs
- 1 tsp salt
- 1/2 tsp. pepper
- 3/4 to 1 cup buttermilk
- 1/3 cup vegetable oil
- 6 (6-inch) corn tortillas (optional)
- 1 1/2 cups (6 oz.) shredded Monterey Jack cheese (optional)
- Garnish: cherry tomato wedges, avocado, fresh cilantro sprigs, sliced red chile pepper
Directions
- Form ground round into 6 patties, or trim any fat fro round, sirloin or flank steak, and cut into 6 equal pieces. Place steak pieces, 1 at a time, between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a neat mallet.
- Combine bread crumbs, salt, and pepper in a large shallow dish. Dredge patties or steak pieces in breadcrumb mixture. Dip into buttermilk, and dip again in breadcrumb mixture.
- Heat oil in a large skillet over medium-high heat until hot. If desired, add corm tortillas, 1 at a time, and cook until crisp. Drain, pressing between layers of paper towels.
- Place patties or steak on tortillas, if desired. Top with sauce of your choice, and sprinkle with cheese, if desired. Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Garish, if desired.