Bistec Empanizado
Bistec Empanizado·(bee-STEK em-pah-nee-ZAH-doh)
Comida (Grandma's Mains for Busy Tuesdays)
If you want to know what a Cuban grandmother’s house smells like at six o'clock on a Tuesday, this is it. It’s an island staple that demands very little of your time but delivers pure Havana comfort. The secret isn't a heavy batter, but thin cuts of beef subjected to a sharp, garlicky citrus mojo and a crust made exclusively from crushed crackers. Let the meat sit in the fridge while you're at work, and you're less than fifteen minutes away from the kind of crispy, golden, profoundly savory meal that defines home.
Before you start
Pound the beef thin.
Even if your butcher sliced the meat thin, lay the steaks on a cutting board, cover with plastic wrap, and gently pound them with a meat mallet until they are about 1/8-inch to 1/4-inch thick to guarantee a fast cooking time.
Make the fake sour orange juice.
If you don't have access to bottled naranja agria at a Latin grocer, blending the fresh orange, lime, and lemon juice perfectly replicates the exact acidity and bitterness of the canonical Cuban citrus.
Crush the crackers.
True Cuban Bistec Empanizado requires galleta molida (cracker meal), never panko or breadcrumbs. Run standard saltines through a food processor or smash them in a zip-top bag with a rolling pin until reduced to dust.
Ingredients
- top sirloin steak1 1/2 lb
- cloves fresh garlic4 med
- fresh orange juice1/4 cup
- fresh lime juice2 tbsp
- fresh lemon juice2 tbsp
- yellow onion1/2 med
- dried oregano1 tsp
- ground cumin1/2 tsp
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- saltine crackers4 oz
- all-purpose flour1/2 cup
- eggs2 large
- milk1 tbsp
- neutral oil1 cup
- lime1 med
Method
- 01
Marinate the pounded meat.
In a large bowl or zip-top bag, combine the garlic, orange juice, lime juice, lemon juice, oregano, cumin, salt, and pepper. Toss the pounded steaks in the marinade, layering the sliced onions between the meat, then seal and refrigerate for at least 1 hour or up to 24 hours.
- 02
Set up the breading station.
Remove the meat from the fridge and discard the onion slices. Set up three wide, shallow bowls: one with the flour and a tiny pinch of salt, one with the eggs beaten vigorously with the milk, and one with the pulverized cracker crumbs.
- 03
Bread the steaks.
Shake excess marinade off a steak, dredge it lightly in the flour, then dip it completely into the beaten egg. Lay it in the cracker crumbs, using your hands to press the crumbs firmly into the meat on both sides so the crust adheres tightly, then set on a clean plate.
- 04
Flash fry the steaks in hot oil.
Pour about 1/2 inch of neutral oil into a large, heavy skillet and heat over medium-high until it shimmers. Carefully lay one or two steaks in the oil, frying until deeply golden brown and crisp, only 2 to 3 minutes per side.
- 05
Drain and serve immediately.
Transfer the cooked steaks to a paper towel-lined plate to drain and hit them with a tiny pinch of salt while the oil is still hot. Serve immediately with a squeeze of fresh lime juice over the crust.
Notes
Plan ahead for an effortless weeknight.
The beauty of this recipe is that the meat wants to sit in the fridge all day while you are at work. Prep the marinade in the morning, and the active cooking time drops to just a few minutes of breading and frying when you get home.
Complete the table.
To serve it exactly like they do in Havana, plate the hot steaks alongside white rice, black beans, and sweet fried plantains.
From Cook Cuban in America.