CUBAN BREADED STEAK (BISTEC EMPANIZADO)
Three Guys from Miami; if you cannot get sour orange juice, a plausible substitution is-2 parts orange juice, 1 part lemon juice, 1 part lime juice. To make cracker meal-grind crackers in a food processor to a fine consistency.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 793.8, Fat 54.5, SaturatedFat 17.3, Cholesterol 166.6, Sodium 627, Carbohydrate 20.8, Fiber 1.3, Sugar 4.8, Protein 52
BISTEC EMPANIZADO
Bistec empanizado is a popular Cuban dish that consists of a beef steak that is breaded and then fried.
Provided by Sarah-Eden Dadoun
Categories Main Course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 655 kcal, Carbohydrate 48 g, Protein 58 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 220 mg, Sodium 725 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 16 g, ServingSize 1 serving
BREADED STEAK (BISTEC EMPANIZADO)
We usually eat this at Lila's Restaurant & it served with julienned fried potato sticks, maduros(fried ripe plantains) and white fluffy rice, a Cuban regular with all meals. I ususally ask for tomato and avocado slices with my steak. Delish! Allow the meat to marinate in special mixture overnight. These make wonderful sandwiches and it can also be eaten cold.
Provided by Manami
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
- Rub into meat and cover.
- Place in the refrigerator & allow to marinate overnight.
- In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
- Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
- Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.
Nutrition Facts : Calories 286.3, Fat 11, SaturatedFat 3.9, Cholesterol 265, Sodium 246, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 36.6
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
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BISTEC EMPANIZADO (CUBAN BREADED STEAK) - DELISH D'LITES
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5/5 (4)Estimated Reading Time 2 minsServings 4Total Time 4 hrs 8 mins
- Combine the olive oil, sour orange juice, 2 vinegar, garlic clove, adobo and oregano in a non-reactive container.
- 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.
- 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.
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