I absolutely love Cuban food. There are an abundance of Cuban restaurants in New Jersey, so luckily, I can usually indulge my cravings for delicious treats, like bistec empanizado. Bistec empanizado is a super thin, breaded steak that's marinated in a tangy marinade, then coated with cracker crumbs, and fried to golden perfection. It's a deliciously satisfying Cuban version of chicken fried steak, and one of my favorite things to order at Cuban restaurants. Make it today and you'll understand why.
1/4 cup olive oil
1/4 cup sour orange juice (Substitute 2 parts orange, 1 part lemon, 1 part lime juice)
2 tablespoons vinegar
1 garlic clove, minced
1 teaspoon adobo seasoning
1/4 teaspoon dried oregano
1 1/2 pounds thinly sliced sirloin steak (about 5 ounces per serving)
1 cup all-purpose flour
2 egg whites, beaten
1 cup unsalted or lightly salted soda crackers, pulverized
2 teaspoons garlic powder
1/2 teaspoon salt
Canola oil, for frying
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 thin it out), 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.
Dredge the steaks in flour, then egg whites, then the seasoned cracker crumbs.
Heat about 1/2″ of canola oil in a frying pan to medium heat. Fry the bistec empanizado for 3-4 minutes per side, until golden brown and cooked through.
Drain on a paper towel, and serve hot with white rice and Cuban black beans.