Three Guys From Miami: Cuban and Spanish Food Recipes

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.

Cuban Breaded Steak - Bistec Empanizado

Cuban Breaded Steak -- Bistec Empanizado

By Three Guys From Miami

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 4 servings

Tender steak gets the breaded and pan-fried treatment with a tangy citrus sauce.


1/4 cup olive oil
1/4 cup sour orange juice (Substitute 2 parts orange, 1 part lemon, 1 part lime juice)
1 lime (juice only)
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
1/2 cup chopped fresh cilantro
3 tablespoons olive oil for sautéing
Mix olive oil, sour orange, lime juice, vinegar, and chopped onion to make a mojo marinade. Add un-pounded beef steaks, cover, and marinate for 20 minutes. Remove steaks from marinade and using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch. (This also helps infuse the meat with the marinade.) Return steaks to marinade.

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.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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