Wednesday, September 22, 2010

Bistec Empanizado "Breaded Steak"

Courtesy of Carmen Pelaez

Photo by Carmen Pelaez

1 pound sirloin steak, cut into 4 pieces and pounded to a 1/4″ thick
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/2 cups cracker meal made from Cuban crackers
2 eggs, well beaten
Canola oil
Parsley, finely chopped
*Cuban or tropical crackers are available in Latin American markets and most grocery stores.  Saltines can be substituted.

Photo by Carmen Pelaez
  • Using the side of a large knife or mortar and pestle, mash the garlic to a paste with salt and pepper. 
  • Blend in the citrus juices.
  • In a large glass bowl, pour marinade over steaks and refrigerate for at least 1 hour.
  • Drain steaks well and pat dry, discarding the marinade. 
  • Dip the steaks in the cracker meal, then the beaten eggs, then the cracker meal again, pressing the steak into meal until well coated.
  • In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º.  Add the steaks, turning them once until they are browned, about 2 minutes on each side.
  • Remove from oil and drain on a rack lined with paper towels.  Serve with lime wedges and white rice.
  • Makes 4 servings.
Typically this dish is served with white rice, fried green or ripe plantains and black-bean soup ("potaje"). Three Guys from Miami Cook Cuban

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