Cuban Breaded Steak (Bistec Empanizado)

1. 1

   Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.

2. 2

   Add un-pounded steak, cover, and marinate for 20 minutes.

3. 3

   Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.

4. 4

   Using a meat mallot, pound steaks to 1/4-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.

5. 5

   In a bowl, combine cracker meal, garlic powder, and salt.

6. 6

   Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.

7. 7

   Saute in heated olive oil to desired doneness; remove from pan and place on plate.

8. 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. 9

   Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

* Per serving · 4 servings · Values may vary.