Bistec Empanizado (Breaded Steak)
Bistec Empanizado (Breaded Steak)
Ingredients
For the Bistec Empanizado
- 1 1/2 pounds thinly sliced steak, such as top round or sirloin, pounded to 1/4-inch thickness
- 1 1/2 teaspoons adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 cup all-purpose flour
- 1 1/2 cups plain breadcrumbs
- 3 cups vegetable oil, for frying, or as needed
For Serving (Optional)
- 1 serving Arroz con Gandules
- 1 serving Habichuelas
Instructions
- 1
Lay the thinly sliced steak pieces on a clean surface. In a small bowl, combine the adobo seasoning, garlic powder, onion powder, dried oregano, and black pepper. Season both sides of each steak piece generously with the spice mixture, pressing it gently to adhere.
⏱️ 5 min
- 2
In a shallow bowl, crack the 2 large eggs and add the 2 tablespoons of milk. Whisk thoroughly with a fork until the eggs and milk are well combined and slightly frothy. This will be your egg wash.
⏱️ 2 min
- 3
Set up your breading station. Place the 1 cup of all-purpose flour in a shallow dish, the egg wash (from Step 2) in a second shallow dish, and the 1 1/2 cups of plain breadcrumbs in a third shallow dish.
⏱️ 2 min
- 4
To bread each steak piece: First, coat the seasoned steak completely in flour, ensuring it's evenly covered. Shake off any excess flour. Next, dip the flour-coated steak into the egg wash, allowing any excess to drip off. Finally, thoroughly coat the steak in breadcrumbs, pressing gently with your hands to ensure an even and firm layer of breading on all sides.
⏱️ 6 min
- 5
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). The oil should be deep enough to partially submerge the steak (about 1/2 to 1 inch deep).
⏱️ 3 min•🌡️ 350
- 6
Carefully place 1-2 breaded steak pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until the steak is golden brown and cooked through. The internal temperature of the steak should reach 145°F (63°C).
⏱️ 10 min•🌡️ 350
- 7
Remove the cooked Bistec Empanizado from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining steak pieces.
⏱️ 2 min
- 8
Serve the cooked Bistec Empanizado immediately, optionally accompanied by Arroz con Gandules and Habichuelas for a complete Caribbean meal.
Kitchen Tools
Nutrition Facts (per serving)
Bistec Empanizado (Breaded Steak)
For the Bistec Empanizado
- 1 1/2 pounds thinly sliced steak, such as top round or sirloin, pounded to 1/4-inch thickness
- 1 1/2 teaspoons adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 cup all-purpose flour
- 1 1/2 cups plain breadcrumbs
- 3 cups vegetable oil, for frying, or as needed
For Serving (Optional)
- 1 serving Arroz con Gandules
- 1 serving Habichuelas
Instructions
- 1
Lay the thinly sliced steak pieces on a clean surface. In a small bowl, combine the adobo seasoning, garlic powder, onion powder, dried oregano, and black pepper. Season both sides of each steak piece generously with the spice mixture, pressing it gently to adhere.
⏱️ 5 min - 2
In a shallow bowl, crack the 2 large eggs and add the 2 tablespoons of milk. Whisk thoroughly with a fork until the eggs and milk are well combined and slightly frothy. This will be your egg wash.
⏱️ 2 min - 3
Set up your breading station. Place the 1 cup of all-purpose flour in a shallow dish, the egg wash (from Step 2) in a second shallow dish, and the 1 1/2 cups of plain breadcrumbs in a third shallow dish.
⏱️ 2 min - 4
To bread each steak piece: First, coat the seasoned steak completely in flour, ensuring it's evenly covered. Shake off any excess flour. Next, dip the flour-coated steak into the egg wash, allowing any excess to drip off. Finally, thoroughly coat the steak in breadcrumbs, pressing gently with your hands to ensure an even and firm layer of breading on all sides.
⏱️ 6 min - 5
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). The oil should be deep enough to partially submerge the steak (about 1/2 to 1 inch deep).
⏱️ 3 min•🌡️ 350 - 6
Carefully place 1-2 breaded steak pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until the steak is golden brown and cooked through. The internal temperature of the steak should reach 145°F (63°C).
⏱️ 10 min•🌡️ 350 - 7
Remove the cooked Bistec Empanizado from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining steak pieces.
⏱️ 2 min - 8
Serve the cooked Bistec Empanizado immediately, optionally accompanied by Arroz con Gandules and Habichuelas for a complete Caribbean meal.