Crispy Beef Sandwiches with Cilantro-Lime Sauce

• 35 min
• 4 SERVINGS
• 1070 Cal
• 48 g Protein

Ingredients:

• 4 Beef Top Sirloin Steaks (about 1 pound)
• 3/4 cup flour
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup water
• 1-1/2 cups dry bread crumbs
• 1/4 teaspoon garlic powder
• 1/2 cup vegetable oil
• 4 slices pepper Jack cheese
• 4 bolillo or telera rolls, sliced lengthwise, toasted
• 2 tomatoes, sliced
• 1/2 head iceburg lettuce
• 1 avocado, pitted, sliced

• 1 bunch fresh cilantro
• 3 jalapeno peppers, seeds removed
• 2 tablespoons fresh lime juice
• 1/4 cup mayonnaise
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic

Cooking:

1. Combine flour, 1/2 teaspoon salt and black pepper in shallow dish. Whisk eggs and water together in shallow bowl until blended. Combine bread crumbs, remaining 1/2 teaspoon salt and garlic powder in separate shallow dish.
2. Place Sirloin Steaks between sheets of plastic wrap; pound to 1/4-inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.
3. Heat 1/4 cup oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145°F), turning once. (Do not overcook.) Remove steaks. Top each with slice of cheese and keep warm. Repeat with remaining oil, if needed, steaks and cheese.
4. Meanwhile, for cilantro-lime sauce, combine sauce ingredients in a blender and puree until smooth. 
5. Place tomato, lettuce, avocado and steak on bottom halves of rolls. Drizzle with cilantro-lime sauce; close sandwiches. Cut in half to serve.