Bistec Empanizado Recipes

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.

BISTEC ENCEBOLLAO

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.

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 CUBAN STEAK)

Steps:

• Preheat oven to warm or its lowest setting.

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.

BISTEC EMPANIZADO

Steps:

• Mix olive oil, sour orange, lime juice, vinegar and chopped onion to make a marinade. Add un-pounded beef steaks, cover and marinate for 20 minutes. Remove steaks from marinade and using a meat mallet, pound out to a thickness of 1/4 inch. (This also helps infuse the meat with the marinade.) Return steaks to marinade. Refrigerate and continue marinating for one to four hours. (For more flavor.) In a medium bowl, combine cracker meal, garlic powder and salt. Remove beef, save marinade. Dip wet beef in cracker mixture, coating well. Sauté to desired doneness in olive oil. (We like ours rare!) Remove from pan and place on plate. Use some of the reserved marinade (with the onions!) to deglaze the frying pan. Cook at high heat stirring constantly until onions are cooked and the sauce reduces somewhat. Pour sauce over steaks and sprinkle with chopped cilantro and freshly ground black pepper.