BREADED STEAK (BISTEC EMPANIZADO)
We usually eat this at Lila's Restaurant & it served with julienned fried potato sticks, maduros(fried ripe plantains) and white fluffy rice, a Cuban regular with all meals. I ususally ask for tomato and avocado slices with my steak. Delish! Allow the meat to marinate in special mixture overnight. These make wonderful sandwiches and it can also be eaten cold.
Provided by Manami
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
- Rub into meat and cover.
- Place in the refrigerator & allow to marinate overnight.
- In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
- Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
- Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.
Nutrition Facts : Calories 286.3, Fat 11, SaturatedFat 3.9, Cholesterol 265, Sodium 246, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 36.6
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
BISTEC EMPANIZADO (BREADED STEAK)
Bistec Empanizado (breaded steak) is a thin steak that's seasoned, coated in cracker meal and fried until it is golden brown. It's a traditional, and very popular, Cuban dish.
Provided by Elizabeth
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to warm, or to its lowest setting to keep the fried steaks warm while you cook the second (thirbatch.
- Combine the salt, garlic powder, black pepper, cumin and dried oregano in a small bowl. Stir well to combine. Sprinkle the prepared seasoning on both sides of the steaks.
- Use a large baking sheet or two large platters; add the flour to one side and the cracker meal to the other. Season the flour and cracker meal with a couple of pinches of salt.
- Add the eggs and a pinch of salt to a large bowl and scramble using a fork or whisk.
- Working with one steak at a time, lightly coat it on both sides with the flour, shake off the excess.
- Next, dip the steak in the egg mixture; make sure it's evenly moist.
- Now, place the steak in the cracker meal, make sure there is an even coating and gently shake off the excess.
- Place the steak on a pan or plate and repeat with the remaining pieces. If you're stacking the steaks, use a piece of parchment paper in between so the coating does not stick to itself and flake off.
- Add enough oil to a large, deep skillet to cover the bottom by about a ¼ to ½ an inch. Heat the oil over medium-high heat.
- Fry one bistec empanizado at a time for about 2 minutes per side, or until golden brown on both sides. Use tongs to turn so the breading doesn't flake off.
- Remove the steak from the skillet and place it on a baking sheet that's lined with a cooling rack.
- Place the baking sheet in the oven to keep warm and repeat with the remaining pieces.
- Serve the bistec empanizado with lime wedges.
Nutrition Facts : Calories 439 kcal, Carbohydrate 14 g, Protein 42 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 186 mg, Sodium 809 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BISTEC EMPANIZADO (BREADED CUBAN STEAK)
Bistec Empanizado is a delicious and highly popular Cuban Style Breaded Fried Steak dish. Thin steaks are marinated in yummy spices and coated with cracker meal and fried to golden crispy perfection.
Provided by Mexican Appetizers and More
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to warm or its lowest setting.
Nutrition Facts : ServingSize 6 g, Calories 307 kcal, Carbohydrate 11 g, Protein 28 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 124 mg, Sodium 93 mg, Fiber 1 g, Sugar 1 g
CUBAN BREADED STEAK (BISTEC EMPANIZADO)
Three Guys from Miami; if you cannot get sour orange juice, a plausible substitution is-2 parts orange juice, 1 part lemon juice, 1 part lime juice. To make cracker meal-grind crackers in a food processor to a fine consistency.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
- Add un-pounded steak, cover, and marinate for 20 minutes.
- Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
- Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
- In a bowl, combine cracker meal, garlic powder, and salt.
- Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
- Saute in heated olive oil to desired doneness; remove from pan and place on plate.
- Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
- Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.
Nutrition Facts : Calories 793.8, Fat 54.5, SaturatedFat 17.3, Cholesterol 166.6, Sodium 627, Carbohydrate 20.8, Fiber 1.3, Sugar 4.8, Protein 52
BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado is a traditional Puerto Rican recipe featuring cube steak marinated in a flavor-packed combo of onions, sofrito and vinegar, before being stewed in a savory tomato based sauce. It's pure Puerto Rican comfort food.
Provided by Delish D'Lites
Categories Entree Main Course
Time 2h45m
Number Of Ingredients 11
Steps:
- Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
- Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
- Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
- Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
- Serve with white rice and fried plantains.
BISTEC EMPANIZADO
Bistec empanizado is a popular Cuban dish that consists of a beef steak that is breaded and then fried.
Provided by Sarah-Eden Dadoun
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, season the meat with lemon juice, salt, pepper, and Sazón GOYA® with garlic. Marinate for 2 hours in the refrigerator.
- Break the eggs into a dish, and beat well.
- Place the cracker meal into another dish.
- Pat each steak to remove the excess spices, dip into the beaten egg, and then into the cracker meal.
- Heat a large amount of vegetable oil in a large pan over medium heat, and bring it to a temperature of 340 F (170 ° C).
- Place the steaks into the hot oil, and fry on both sides until golden brown.
- Serve immediately with rice, fries or sautéed potatoes.
Nutrition Facts : Calories 655 kcal, Carbohydrate 48 g, Protein 58 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 220 mg, Sodium 725 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 16 g, ServingSize 1 serving
BISTEC ENCEBOLLADO
Provided by Food Network
Time 8h20m
Number Of Ingredients 16
Steps:
- Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.
BISTEC ENCEBOLLADO
Puerto Rican style stewed steak and onions. Great for less-tender cuts of meat!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 1h15m
Number Of Ingredients 10
Steps:
- Season the steaks generously with adobo, salt and pepper.
- Place in a ziplock bag with remaining ingredients and combine. Refrigerate and let marinate for at least 30 minutes to 8 hours.
- Pour all contents into a large skillet, cover and simmer over low heat for about 40 minutes or until steak is tender and onions have cooked down.
- Taste and season again if necessary.
- If you want more juice, add additional water and seasonings. If it's too watery, let it simmer down without a lid for a few minutes.
- Serve with rice.
Nutrition Facts : Calories 510 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 156 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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- Combine the olive oil, sour orange juice, 2 vinegar, garlic clove, adobo and oregano in a non-reactive container.
- Add the steak (it should be about a 1/4 inch thick; if not, use a meat mallet to pound it thin), then cover with plastic wrap and marinate for at least 4 hours, or up to 24 hours.
- Add the crackers, garlic powder and salt in a food processor and pulse until the crackers are completely pulverized. Pour the seasoned cracker crumbs onto a plate.
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- Tenderize steak with a meat mallet, pounding to about 1/4 or 1/2 inch thickness. Place in a baking dish or ziplock bag.
- Sprinkle with vinegar, mojo (if using), adobo, garlic powder, oregano, salt and pepper. Be sure to distribute the ingredients on both sides of the steak. If desired, place in a resealable bag and marinate in the refrigerator for up to 8 hours.
- Prepare 3 shallow bowls for breading. In 1st bowl add the flour. In 2nd bowl crack the eggs and beat until combined. In 3rd bowl mix bread crumbs and adobo.
- To bread the steaks, first coat both sides lightly in flour, dip in egg and then in bread crumbs. Repeat with each steak.
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- If using traditional palomilla steaks they will already be cut and ready to be pounded for tenderizing. If using sirloin steak cut 1/4” thick.
- Pound steaks in between 2 pieces of parchment paper or plastic wrap. I use a rolling pin for even distribution but of course a mallet can be used too. Salt both sides of meat and transfer to a bowl for marinating.
- Add the juice of 1 lime, 1 cup of naranja agria, and 1/4 cup of smashed garlic. Cover and let marinate for at least 2 hours.
- Set up a station with a dish for the 6 beaten eggs, a dish for the 3 cups of breadcrumbs and a plate for the finished steak. Dredge each steak in the eggs and then the breadcrumbs and transfer to plate. When done repeat so each steak has been breaded twice.
FOR THE LOVE OF BISTEC EMPANIZADO - FOR THE LOVE OF SAZóN
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- Combine the salt, garlic powder, pepper, and cumin in a bowl. Seasons the steaks with the mixture.
- Lay out the cracker meal on a plate. If you cannot find cracker meal, use a pack (about 20) soda crackers and grind in a food processor.
- Dip the steaks, one at a time, in the eggs to coat generously and then place on plate with the cracker meal to coat, patting each side to make sure there is an even amount of cracker meal on each side. Shake off the excess.
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