Is there anything better than a crunchy, golden-brown, fried steak? If you’re like us, the answer is no. Bistec empanizado ticks all of our crispy, breaded, and fried-to-perfection boxes. A traditional Cuban dish, this breaded steak is the main dish you need to try now.
“There’s nothing like a bistec empanizado with a side of white rice, black beans, cassava, and fried plantains,” says Shipt Shopper, Nancy N., who shared her family’s recipe with us. “I love Latin American food – there’s nothing like our seasoning!”
Indeed, this comfort food classic will deliver rich flavor in every bite.
Makes 4-6 servings
2 lbs of bistec de palomilla (thinly sliced top sirloin)
1 cup of Cracker Meal (or soda crackers, pulverized)
2 eggs, beaten
1 tablespoon of each: garlic, salt, cumin, oregano, black pepper, and onion powder
½ cup Naranja Agria (bitter orange marinade)
Canola oil, for frying
1 white onion for garnish
½ cup parsley for garnish
1 lime for garnish
Making adobo seasoning:
1. Make your own adobo seasoning by combining the salt, garlic powder, black pepper, cumin, onion powder, and dried oregano in a small bowl.
2. Sprinkle adobo seasoning on both sides of the steaks. (If using a meat tenderizer, sprinkle seasoning on first.)
3. Set steaks aside in a large bowl and add the Naranja Agría. Cover and let steaks marinate for 15 to 60 minutes.
4. Dice the white onion and chop the parsley. Combine in a small bowl and set aside.
Coating the steaks:
1. Add the eggs and a pinch of salt to a large bowl and beat.
2. Use a large baking sheet or plate and add the Cracker Meal.
3. Remove 1 steak at a time, letting the excess marinade drip off the steak. Lightly coat both sides of the steak with the meal.
4. Dip the steak in the egg mixture, and place the steak in the meal again so that it’s evenly coated. Place the steak on a pan or plate as you continue to coat the others.
Frying the steaks:
1. To fry the steaks, add enough oil to cover the bottom of a large skillet or frying pan (about ¼ – ½ inches).
2. Fry 1 steak at a time for about 2-3 mins per side, or until golden brown. The steaks are thin so they cook fairly quickly. To keep the breading intact, use tongs to flip the steaks.
3. Remove the steak from the frying pan and place on a plate or baking sheet lined with a paper towel to help absorb excess oil. Repeat the process with every steak.
4. Top with diced onions, chopped parsley, and lime wedges to serve. This dish is traditionally paired with white rice, black beans, fried sweet plantains, or tostones (fried green plantains).
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