Bistec empanizado is a classic Cuban dish made with thin steaks that are seasoned, coated in cracker meal, and fried until golden. It's an easy, budget-friendly dinner that's perfect served with lime wedges and your favorite Cuban side dishes.
Ingredients
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Palomilla steaks - Thin-sliced top sirloin steaks are traditional for bistec empanizado. If you can't find palomilla steaks, ask your butcher to slice top sirloin thinly or pound thin-cut sirloin steaks to an even thickness.
Seasonings - Salt, garlic powder, black pepper, cumin, and oregano give the steaks classic Cuban flavor.
Eggs - Help the cracker meal coating adhere to the steaks.
All-purpose flour - The first step in the breading process, helping the egg stick evenly.
Cracker meal - Creates the signature crispy coating. If you can't find cracker meal, finely crushed saltine crackers make a good substitute.
Oil - Use a neutral oil with a high smoke point, such as canola or vegetable oil, for frying.
Lime wedges - A squeeze of fresh lime just before serving adds a bright finish and is a classic accompaniment.
📖 See the recipe card for quantities and preparation.
Prep work
This recipe uses a simple dredging and breading technique to create a crisp, golden coating. Prepare a breading station by adding the flour to one shallow dish or side of a large baking sheet and the cracker meal to another. Season both with a couple of pinches of salt.
In a wide, shallow bowl, whisk the eggs with a pinch of salt.
Preheat the oven to its lowest setting to keep the cooked steaks warm while you fry the remaining batches.
How to make bistec empanizado
Season the steaks on both sides with the salt, garlic powder, black pepper, cumin, and oregano.
Working with one steak at a time, lightly coat it with the flour, shaking off any excess.
Dip the steak into the egg mixture, coating both sides evenly.
Coat the steak in the cracker meal, pressing gently so it adheres. Shake off any excess and transfer to a plate. Repeat with the remaining steaks.
Pour enough oil into a large skillet to cover the bottom by about ¼ to ½ inch. Heat the oil over medium-high heat.
Fry one steak at a time for about 2 minutes per side, or until golden brown.
Transfer the steak to a baking sheet fitted with a wire rack and keep it warm in the oven while you fry the remaining steaks.
Serve with fresh lime wedges.
Recipe tips and notes
- If you're stacking the breaded steaks before frying, place a sheet of parchment paper between them to keep the coating from sticking and flaking off.
- Make sure the oil is hot before adding a steak. Test it with a small pinch of the breading or a small piece of steak. If it sizzles immediately, the oil is ready.
- Don't let the oil get too hot. If the coating browns too quickly, lower the heat and turn often, so the steak has time to cook through.
- Fry one steak at a time to keep the oil temperature steady and ensure even browning.
- Use tongs to turn the steaks so the breading stays intact.
- Transfer the cooked steaks to a wire rack set over a baking sheet instead of directly onto paper towels. The air circulation helps keep the coating crisp while the steaks stay warm.
Make-ahead and storing
One of the nice things about this recipe is that the breaded steaks keep well in the refrigerator overnight before frying. Bread the entire batch, then fry only what you'll be serving and save the rest for the next day.
Bistec empanizado is best served fresh while the coating is hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days, but keep in mind the coating will soften when reheated.
According to USDA recommendations, do not leave cooked food out for more than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this bistec empanizado, be sure to try our bistec de palomilla for another classic Cuban steak dinner or bistec en cazuela for a hearty steak simmered in a flavorful tomato sauce. Looking for another crispy favorite? Our breaded chicken steak is just as delicious.
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📖 Recipe
Bistec Empanizado (Breaded Steak)
Ingredients
- 1½ pounds Thin Sliced Top Sirloin Steaks 3-4 steaks
- 1 teaspoon Salt plus a few pinches for the breading
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Pinch of Cumin
- Pinch of Dried Oregano
- 2 Eggs
- ½ cup All Purpose Flour
- 1- 1½ cups Cracker Meal
- Canola Oil for frying about 1-1½ cups
- Lime Wedges for serving
Instructions
Prep Work
- 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.
Prepare a Breading Station
- 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.
Coat the steaks
- 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.
Fry the steaks
- 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.
Video
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Miguel
I tried it for the first time and they came out delicious, thanks to your recipe. Thank you!