Butterfly New York Strip Milanesa with Parmesan Gravy
For the perfect butterfly cut, you make a cut across the strip steak measuring 3 fingers and stop before you cut all the way through it. When you open it up, your steak now looks like a butterfly!
Flatten it to the desired thickness and let it rest in a marinade made of egg, mustard, and a spice or herb salt.
Coat it with breadcrumbs and fry it on both sides.
For the sauce, heat some heavy cream and add finely grated parmesan cheese to dissolve into it.
Serve it and garnish it with lemon and parsley.
There you have it, enjoy this delicious Milanesa made with Argentine “bife de chorizo” steak!