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Cuban Breaded Steak (Bistec Empanizado)

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“Three Guys from Miami; if you cannot get sour orange juice, a plausible substitution is—2 parts orange juice, 1 part lemon juice, 1 part lime juice. To make cracker meal—grind crackers in a food processor to a fine consistency.”
1hr 12mins

Ingredients Nutrition


  1. Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
  2. Add un-pounded steak, cover, and marinate for 20 minutes.
  3. Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
  4. Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
  5. In a bowl, combine cracker meal, garlic powder, and salt.
  6. Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
  7. Saute in heated olive oil to desired doneness; remove from pan and place on plate.
  8. Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
  9. Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

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