Bistec Empanizado Breaded Cuban Steak Recipes

BISTEC EMPANIZADO (BREADED STEAK)

Steps:

• Preheat the oven to warm, or to its lowest setting to keep the fried steaks warm while you cook the second (thirbatch.
• Combine the salt, garlic powder, black pepper, cumin and dried oregano in a small bowl. Stir well to combine. Sprinkle the prepared seasoning on both sides of the steaks.
• Use a large baking sheet or two large platters; add the flour to one side and the cracker meal to the other. Season the flour and cracker meal with a couple of pinches of salt.
• Add the eggs and a pinch of salt to a large bowl and scramble using a fork or whisk.
• Working with one steak at a time, lightly coat it on both sides with the flour, shake off the excess.
• Next, dip the steak in the egg mixture; make sure it's evenly moist.
• Now, place the steak in the cracker meal, make sure there is an even coating and gently shake off the excess.
• Place the steak on a pan or plate and repeat with the remaining pieces. If you're stacking the steaks, use a piece of parchment paper in between so the coating does not stick to itself and flake off.
• Add enough oil to a large, deep skillet to cover the bottom by about a ¼ to ½ an inch. Heat the oil over medium-high heat.
• Fry one bistec empanizado at a time for about 2 minutes per side, or until golden brown on both sides. Use tongs to turn so the breading doesn't flake off.
• Remove the steak from the skillet and place it on a baking sheet that's lined with a cooling rack.
• Place the baking sheet in the oven to keep warm and repeat with the remaining pieces.
• Serve the bistec empanizado with lime wedges.

CUBAN BREADED STEAKS

Steps:

• Thoroughly combine all the marinade ingredients in a large shallow dish. Gently pound out the steaks with a flat-sided meat mallet to a thickness of 1/4 inch. Add to the dish and marinate at room temperature for 30 minutes, turning occasionally.
• Remove the steaks from the marinade and pat dry. Place the eggs in a shallow bowl and mix the bread crumbs with the parsley on a plate. Dredge the steaks first in the egg wash and then in the bread crumbs, coating them well. Heat 2 tablespoons of the oil in a heavy saute pan or skillet and saute 2 steaks at a time over medium-hight heat for about 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, and until the bread crumb coating is golden brown. Repeat for the remaining steaks.
• To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.

BISTEC EMPANIZADO (BREADED CUBAN STEAK)

Steps:

• Preheat oven to warm or its lowest setting.

CUBAN BREADED STEAK (BISTEC EMPANIZADO)

Steps:

• Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
• Add un-pounded steak, cover, and marinate for 20 minutes.
• Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
• Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
• In a bowl, combine cracker meal, garlic powder, and salt.
• Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
• Saute in heated olive oil to desired doneness; remove from pan and place on plate.
• Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
• Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

BISTEC EMPANIZADO

Steps:

• In a large bowl, season the meat with lemon juice, salt, pepper, and Sazón GOYA® with garlic. Marinate for 2 hours in the refrigerator.
• Break the eggs into a dish, and beat well.
• Place the cracker meal into another dish.
• Pat each steak to remove the excess spices, dip into the beaten egg, and then into the cracker meal.
• Heat a large amount of vegetable oil in a large pan over medium heat, and bring it to a temperature of 340 F (170 ° C).
• Place the steaks into the hot oil, and fry on both sides until golden brown.
• Serve immediately with rice, fries or sautéed potatoes.