Bistec Empanizado

This Cuban Bistec Empanizado is a step by step recipe guide that will have you making a perfectly crisp breaded steak right at home.

What is Bistec Empanizado

Bistec Empanizado is a thinly sliced steak breaded and deep fried until golden brown. Essentially it is the Cuban version of “chicken fried steak.”

Tender and thin pieces of top sirloin steaks are coated in flour, egg wash and very fine cracker meal. The steak tastes unique and stays juicy and flavorful from frying. A squeeze of fresh lime juice freshens up the dish.

Every Cuban family has a different way of making their bistec empanizado. Some recipes call for the steak to be marinated in Mojo. Other recipes just simply add salt and cracker meal. Our recipe uses a simple seasoning to flavor the steaks and uses flour and cracker meal combo to get the crispiest and crunchiest crust. 

Unlike other breaded steaks that use panko or bread crumbs, bistec empanizado traditionally uses cracker meal. This allows the crust to get very crispy and doesn’t weigh down on the thin steak. You can substitute the meat for thinly sliced chicken but we prefer our Pollo Empanizado recipe for that. 

Bistec Empanizado Tips:

• Even though you are frying, find good quality steak. Use a steak you would use for palomilla. The best is a top sirloin because it is flavorful. If it is Agnus its even better. 
• It’s important to dry the steaks. When you start off with a dry steak, the breading tends to stay crispier. 
• Prep is a must. If you take the time to set up the dredging station with all the necessary ingredients, you will fly by the prep.
• Don’t overcrowd the pan. If you fry the steaks in cold oil the breading will seep off and get very oily. 
• The recipe suggests to set up a wire rack and keep the fried steaks in a warm oven until all the steaks are fried. This is the easiest and best option if sitting at the dinner table together is a must. Another option is to fry the steaks and serve as you go. The best bistec empanizados are enjoyed immediately after they have been freshly fried.
• Heat up leftover steaks in the air fryer at 400 degrees for 3-4 minutes. 

We could tell you to serve this with a salad to balance out the meal, but that’s not our style. We always encourage you to double down and serve this bistec empanizado recipe with white rice, black beans and maduros. Abuela wouldn’t have it any other way. 

Try Our Other Classic Cuban Recipes

Bistec Empanizado

Recipe by Abuelas Cuban CounterCourse: EntreeCuisine: CubanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 1½ pounds Thin Sliced Top Sirloin Steaks 5-6 medium steaks

• 1½ cups Cracker Meal

• ½ cup All Purpose Flour

• 2 Eggs, beaten well 

• 1 teaspoon of salt
  

• ½ teaspoon Garlic salt 

• ½ teaspoon onion powder

• Avocado Oil for frying about 2 cups

• Garnish: chopped parsley and lime wedges 

Directions

• Preheat the oven to 225 degrees. As your work in batches you can place the steaks in the oven on a wire rack. 
  Set up the breading stations for dredging. In one bowl beat the eggs. In one platter place the flour and season with ½ teaspoon of salt. In another platter place the cracker meal. Then reserve one empty plate to place the steaks as they are breaded. Set aside. 
  Lay all of the steak out on a plate. Dry them well with a paper towel. 
  Sprinkle each side with garlic salt, onion powder and salt. 
• Lightly coat one steak with flour on both sides. Be sure it is completely coated but shake off any excess flour.
  Then, dip the steak in the egg mixture. 
  Next, place the steak in the cracker meal. Press the cracker meal onto the steaks to be sure all of the egg is covered. Shake off any excess. Place on the empty plate. 
  Repeat this process until all of the streaks have been breaded. 
  Once you are ready to fry the steaks add ½ -¾ inch of oil to the bottom of a deep saute pan.  
  Heat the oil to medium high. To test if the oil is ready, drop a small piece of the breading. If it begins to bubble rapidly in the oil it is ready. 
• Fry one to two steaks at a time. When the first side begins to turn golden brown (about 2 minutes), flip and fry for another 2-3 minutes.
  Remove the steak carefully and place it on the rack lined baking sheet. Salt the steaks as they come out of the fryer. 
  Keep the fried steaks in the oven until the other steaks are ready.