Bistec empanizado

Ingredients

• 1 pound Sirloin Tip Steak (Thin cut, pounded to about ¼ inch thickness)
• 1 medium Onion (Peeled and sliced thin)
• 3 cloves Garlic Cloves (Minced)
• 1 cup Sour Orange Juice (Naranja Agria) (Freshly squeezed if available; can substitute with equal parts orange juice and lime juice)
• 1 whole Lime (Juiced)
• 1 large Egg (Beaten, used as binding agent)
• 1 cup Cracker Meal (Finely ground saltine crackers; can make in blender)
• 1 cup All-Purpose Flour (For dredging)
• 2 tablespoons Sazón con Polvo (Cuban seasoned salt, e.g., Goya Sazón)
• to taste pinch Salt (Adjust as needed)
• to taste pinch Black Pepper (Freshly ground)
• 0.25 cup Vegetable Oil (For shallow frying)

Instructions

1. Prepare Cracker Meal

   Place saltine crackers in the blender and pulse until they become a fine powder.

   Time: PT2M

2. Tenderize Steaks

   Lay each steak between two pieces of plastic wrap and pound with the meat mallet until about ¼ inch thick.

   Time: PT4M

3. Prep Aromatics

   Slice the onion thinly and mince the garlic cloves.

   Time: PT2M

4. Combine Marinade

   In a bowl whisk together the sour orange juice, lime juice, minced garlic, sliced onion, sazón, salt, and pepper. Add the pounded steaks and toss to coat.

   Time: PT2M

5. Marinate Steaks

   Cover the bowl with plastic wrap and refrigerate for 1 hour, turning halfway through.

   Time: PT1H

6. Prepare Egg Wash

   In a small bowl, beat the egg until smooth.

   Time: PT1M

7. Arrange Dredging Stations

   Place the flour in one shallow dish and the cracker meal in another.

   Time: PT1M

8. Dredge Steaks

   Remove steaks from the marinade, pat dry with paper towels, then dip each steak first in flour, shaking off excess, followed by the egg wash, and finally coat thoroughly with the cracker meal, pressing gently to adhere.

   Time: PT4M

9. Fry Steaks

   Heat ¼ cup oil in the skillet over medium‑high heat until shimmering (about 350°F). Add the coated steaks and fry for 3 minutes per side, or until golden brown and the internal temperature reaches 145°F.

   Time: PT8M

   Temperature: 350°F

10. Rest and Serve

    Transfer the steaks to a plate, let rest for 2 minutes, then serve with white rice, black beans, and sweet plantains if desired.

    Time: PT2M

Nutrition Facts

Calories

470

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

2g