Cuban Breaded Steaks

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.