Argentinean-Style Beef Milanesa

• While potatoes roast, peel and mince or grate garlic. Roughly chop parsley. Trim and discard root end from lettuce; separate leaves and chop into bite-size pieces. Cut tomato into ½-inch-thick wedges. • In a small bowl, combine garlic, parsley, oregano, half the vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), a pinch of salt, pepper, and as many chili flakes as you like (we used ⅛ tsp; ¼ tsp for 4). Refrigerate chimichurri until ready to serve.

• Pat steak* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until steak is about ½ inch thick. Season all over with salt and pepper. • Place flour in a shallow dish. In a separate shallow dish, whisk half the eggs* with 1 TBSP water (2 TBSP for 4 servings). Place panko in a third shallow dish and season with salt and pepper. • Working one piece at a time, press steak into flour until fully coated. Gently shake off excess, then dip both sides into beaten egg. Let excess egg drip off, then press into seasoned panko until fully coated.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add steak and cook until crust is golden brown and steak is cooked to desired doneness, 2-4 minutes per side. (For 4 servings, work in batches, adding more oil as needed.) • Turn off heat; transfer to a paper-towel-lined plate and sprinkle with a pinch of salt. Tent with foil to keep warm. Wash out pan.

• Meanwhile, in a large bowl, whisk together remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), ¼ tsp sugar (½ tsp for 4), a pinch of salt, and pepper. • Add lettuce and tomato; toss to coat. Refrigerate until ready to serve.

• Heat a drizzle of oil in pan used for steak over medium-high heat. Once hot, crack remaining eggs into pan. Fry eggs to preference. Season with salt and pepper.