Best 5 Cuban Breaded Steak Bistec Empanizado Recipes

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.

BREADED STEAK (BISTEC EMPANIZADO)

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.

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 (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 MARINATED STEAK

Steps:

• Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.