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Yum! I used very thin strips of steak about two inches wide. I think they are sirloin. Its the same stuff I use to make braciole and milanese. The marinade was wonderful. It surprised DH at first but he wound up eating FIVE. I served this with Congri (a rice and red bean dish I found on tasteofcuba.com) and plantains. DH had the potato sticks too. Fantastic meal! Thanks for another good one. — Jul 4, 2006 I just wanted to update this by saying that they are indeed good cold and as a sandwich. I had two leftover pieces, one I put on rye bread with mayo and the other I stuck on italian bread with mayo. I didn't heat them up, in fact they sat in the fridge for a few hours as sandwiches b4 I got to them and I enjoyed the heck out of them both days. DH has already requested these again so this is definately a keeper. Going to make them next week for a picnic lunch.

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Ilysse July 11, 2006

I always make bistec empanizado but only breaded with cracker meal. I made it with flour as well this time and it came out great! Thanks for the recipe.

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cristinamariaxo January 31, 2006
Breaded Steak (Bistec Empanizado)