Bistec Empanizado (Cuban Breaded Steak

• Meat

  • 1 1/2 lbs Sirloin steak

• Produce

  • 1 Garlic clove
  • 2 tsp Garlic powder
  • 1/4 tsp Oregano, dried
  • 1/4 cup Sour orange

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1 tsp Adobo seasoning
  • 1 cup All-purpose flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Canola oil
  • 1/4 cup Olive oil
  • 2 tbsp Vinegar

• Snacks

  • 1 cup Soda crackers, unsalted or lightly salted

Found on delishdlites.com

Description

Ingredients

• ¼ cup olive oil
• ¼ 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
• ¼ teaspoon dried oregano
• 1½ pounds thinly sliced sirloin steak (about 6 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
• ½ teaspoon salt
• Canola oil, for frying

Directions

• 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 ¼ inch thick; if not, use a meat mallet to pound it thin), 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. Pour the seasoned cracker crumbs onto a plate.
• Dredge the steaks in flour, then egg whites, then the seasoned cracker crumbs.
• Heat about ½ 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.