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 Cuisines > Cuban cuisine > Search results

Cuban breaded steak

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 sauteing

1. 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.
2. 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.
3. Remove beef, save marinade. Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides. Saute to desired doneness in olive oil. 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.
4. Pour sauce over steaks and sprinkle with chopped cilantro and freshly ground black pepper. 
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