Go Back
–+ servings
Print

Bistec Empanizado (Cuban Breaded Steak)

Prep Time 4 hours
Cook Time 8 minutes
Total Time 4 hours 8 minutes
Servings 4
Author Delish D'Lites

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup sour orange juice Substitute 2 parts orange, 1 part lemon, 1 part lime juice
  • 2 tablespoons vinegar
  • 1 garlic clove minced
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon dried oregano
  • 1 1/2 pounds thinly sliced sirloin steak about 6 ounces per serving
  • 1 cup all-purpose flour
  • 2 egg whites beaten
  • 1 cup unsalted or lightly salted soda crackers pulverized
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • Canola oil for frying

Instructions

  1. Combine the olive oil, sour orange juice, 2 vinegar, garlic clove, adobo and oregano in a non-reactive container.
  2. Add the steak (it should be about a 1/4 inch thick; if not, use a meat mallet to pound it thin), then cover with plastic wrap and marinate for at least 4 hours, or up to 24 hours.
  3. Add the crackers, garlic powder and salt in a food processor and pulse until the crackers are completely pulverized. Pour the seasoned cracker crumbs onto a plate.
  4. Dredge the steaks in flour, then egg whites, then the seasoned cracker crumbs.
  5. Heat about 1/2" of canola oil in a frying pan to medium heat.
  6. Fry the bistec empanizado for 3-4 minutes per side, until golden brown and cooked through.
  7. Drain on a paper towel, and serve hot with white rice and Cuban black beans.