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

1. 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.
2. 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.
3. 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.
4. 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.

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