Recipe by Joanne
This is my version of Bistec Empanizado. Similar to the Cuban versoin of Bistec Empanizado, except I don't use an egg wash or the cracker crumb crust. My version is lightly breaded in flour.
- 1 1⁄2 lbs round steaks (tenderized)
- 2 limes, juice of
- 2 teaspoons dried oregano
- salt & freshly ground black pepper
- 4 garlic cloves (mashed in a mortar and pestle)
- 1 tablespoon Worcestershire sauce
- 1 cup all-purpose flour
- canola oil (for frying)
- 1 teaspoon sugar
- 1⁄4 cup white vinegar
Directions See How It's Made
- Note: I usually buy a pre packaged steak called "cube steak" for this dish. It's basically round steak that has been extra tenderized. If they don't have it in your grocery store, you can buy regular round steaks then pound it yourself with the pointy/spiky side of a mallet.
- To clean the steaks: In a large bowl combine steak, vinegar and enough water to cover the steaks. Let soak for a few minutes then rinse well and pat dry. Note: This step is optional but it's how I clean my meat.
- Marinade the steaks:.
- In a ziploc bag or large bowl combine the lime juice, 1 teaspoons oregano, salt and black pepper to taste, garlic and worcestershire sauce. Add the steaks making sure all of the steaks are coated in the marinade. Marinade in the fridge for at least and hour up to overnight (the longer the better). Remove from fridge 10 minutes before cooking.
- In a bowl mix together the flour, 1 teaspoons oregano and salt and black pepper to taste.
- Dip each steak in the flour mixture, coating both sides of the steak. Transfer to a plate.
- Heat a large skillet over medium/high heat. Add enough canola oil to completely cover the surface of the pan. Sprinkle the sugar around the oil.
- Once the sugar starts to turn brown, add the steaks (about 3 pieces at a time). Cook for about 2 minutes on the first side, flip and cook for about 1 minute on the second side.
- Transfer to a paper towel lined plate to drain the excess oil.