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This is a traditional way of preparing marinated steaks in Cuba, where this dish is known as Bistec Empanizado. I have tried several side dishes with it, and red beans and rice are my favorite. Cooking time does not include the 30-minute marinading.
For the marinade
- 3 garlic cloves, minced to a paste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1⁄2 cup freshly squeezed lime juice
For the steaks
- 4 top sirloin steaks, about 6 ounces each
For the breading
- 3 eggs, beaten
- 1 cup fine dry breadcrumb
- 1 tablespoon minced fresh flat-leaf parsley
- 4 tablespoons light olive oil, for sauteeing
- 3 tablespoons finely minced white onions, for garnish
- 3 tablespoons minced fresh flat-leaf parsley, for garnish
- Thoroughly combine all the marinade ingredients in a large shallow dish. Gently pound out the steaks with a flat-sided meat mallet to a thickness of 1/4 inch. Add to the dish and marinate at room temperature for 30 minutes, turning occasionally.
- Remove the steaks from the marinade and pat dry. Place the eggs in a shallow bowl and mix the bread crumbs with the parsley on a plate. Dredge the steaks first in the egg wash and then in the bread crumbs, coating them well. Heat 2 tablespoons of the oil in a heavy saute pan or skillet and saute 2 steaks at a time over medium-hight heat for about 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, and until the bread crumb coating is golden brown. Repeat for the remaining steaks.
- To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.