Cuban Breaded Steaks

16 ingredients
3 steps

Ingredients

  • For the marinade
  • 3 garlic cloves, minced to a paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 cup freshly squeezed lime juice
  • For the steaks
  • 4 top sirloin steaks, about 6 ounces each
  • For the breading
  • 3 eggs, beaten
  • 1 cup fine dry breadcrumb
  • 1 tablespoon minced fresh flat-leaf parsley
  • 4 tablespoons light olive oil, for sauteeing
  • 3 tablespoons finely minced white onions, for garnish
  • 3 tablespoons minced fresh flat-leaf parsley, for garnish

Directions

  1. 1
    Thoroughly combine all the marinade ingredients in a large shallow dish. Gently pound out the steaks with a flat-sided meat mallet to a thickness of 1/4 inch. Add to the dish and marinate at room temperature for 30 minutes, turning occasionally.
  2. 2
    Remove the steaks from the marinade and pat dry. Place the eggs in a shallow bowl and mix the bread crumbs with the parsley on a plate. Dredge the steaks first in the egg wash and then in the bread crumbs, coating them well. Heat 2 tablespoons of the oil in a heavy saute pan or skillet and saute 2 steaks at a time over medium-hight heat for about 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, and until the bread crumb coating is golden brown. Repeat for the remaining steaks.
  3. 3
    To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.

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