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Cuban Breaded Steak
Cuban Breaded Steak (Bistec Empazinado) is a Cuban-style “breaded” steak. Grounded cracker crumbs are used to coat the steak.
Serving Size: 6
|1 tbsp olive oil
6 thin-sliced top sirloin steaks
1 large onion (chopped)
4 garlic cloves (minced)
1/2 cup sour orange juice
1 cup cracker meal (grounded)
4 eggs (beaten)
salt and grounded black pepper
Directions – Cuban Breaded Steak (Bistec Empazinado):
In a large bowl, place the sour orange juice, garlic, and onion. Lightly sprinkle salt and pepper to both sides of all six steaks, and place steaks in large bowl with marinade. If all the pieces don’t fit, use multiple bowls. Cover and marinate overnight in refrigerator.
Make sure steaks are cut thinly by the butcher (preferrably 1/4 inch thick).
When ready to cook, in a separate bowl, beat the eggs.With a flat dish, place the cracker meal and spread across the dish.
Take the steaks out of the marinade bowl, and dip each steak entirely in the egg, then coat with cracker meal on both sides.
Cook each steak on a frying pan with olive oil, over medium-high until cracker meal is golden brown and steaks are well done. Deglaze frying pan with marinade, and pour over steaks.
Usually served with white rice and black beans. Enjoy!