Milanesa

Method

1. Lay the 150 g steak between two sheets of cling film and pound it with a mallet or the base of a heavy pan until evenly 4-5 mm thick, working from the centre outwards. Trim off any hard sinew at the edges.
2. In a shallow dish, beat 1 egg with 1 finely chopped garlic clove, 1 tbsp of chopped parsley, 0.5 tsp of salt and 0.25 tsp of black pepper until completely smooth.
3. Turn the steak in the egg so both sides are coated, cover the dish and refrigerate for at least 30 minutes, or overnight if you can — this is what gives a porteña milanesa its garlicky flavour and tender bite.