Cuban Breaded Steak

Glenn Lindgren: Here's a classic item on the Cuban restaurant menu.

Raúl Musibay: A great way to make a steak!

Jorge Castillo:Don't confuse this with those "Chicken Fried Steaks" you've probably had elsewhere. This is NOT a deep-fried piece of ground beef!

Raúl Musibay: The secret to this one is a light coating of cracker crumbs.

Glenn Lindgren: Make sure you grind the crackers in a food processor to a fine consistency.

Jorge Castillo:They can be Cuban crackers, saltines, etc. We especially like "Club Crackers," they give the dish a nice buttery flavor.

Glenn Lindgren: Some restaurants also use a fine cornmeal. Experiment!

1/4 cup olive oil

1/4 cup sour orange juice

Juice of one lime

2 tablespoons vinegar

1 medium onion, chopped fine

1 1/2 pounds sirloin steak (about 6 ounces per serving)

1 cup cracker meal

2 teaspoons garlic powder

1/2 teaspoon salt

2 egg whites, beaten

Chopped fresh cilantro

Olive oil for sautéing

If you are in a hurry, proceed with remaining steps. Otherwise, refrigerate and continue marinating for one to four hours. (For more flavor.) In a medium bowl, combine cracker meal, garlic powder, and salt.

Remove beef, save marinade. Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides. Sauté to desired doneness in olive oil. (We like ours rare!) Remove from pan and place on plate. Use some of the reserved marinade (with the onions!) to deglaze the frying pan. Cook at high heat stirring constantly until onions are cooked and the sauce reduces somewhat.

Pour sauce over steaks and sprinkle with chopped cilantro and freshly ground black pepper.

Serves 4