Cuban Breaded Steak (Bistec Empanizado)

Cuban Cooking

Cuban Breaded Steak (Bistec Empanizado)

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IngredientsCuban Breaded Steak (Bistec Empanizado)

  • 1 tbsp. olive oil
  • 6 thin-sliced top sirloin steaks – Make sure steaks are cut thinly by the butcher (preferably 1/4 inch) thick).
  • 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


  1. In a large bowl, place the sour orange juice, garlic, and onion.
  2. 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.
  3. Cover and marinate overnight in refrigerator.
  4. When ready to cook, in a separate bowl, beat the eggs.
  5. With a flat dish, place the cracker meal and spread across the dish.
  6. Take the steaks out of the marinade bowl, and dip each steak entirely in the egg, then coat with cracker meal on both sides.
  7. Cook each steak on a frying pan with olive oil, over medium-high until cracker meal is golden brown and steaks are well done.
  8. Deglaze frying pan with marinade, and pour over steaks.

Usually served with white rice and black beans

Makes 6 servings

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Posted in Cuban Breaded Steak (Bistec Empanizado), Cuban Cooking Tagged with: ,

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