Part 2/6:
For a delicious bife à milanesa, the choice of meat is crucial. The chef recommends using contra-filé (sirloin) due to its rich flavor and tender texture. Start by trimming excess fat from the meat while ensuring it remains thick enough to allow for various cooking preferences, whether one likes their steak rare or well-done. It's essential to define the thickness based on personal preference, with thinner cuts resulting in a quicker cooking time.