Cuban Breaded Steaks Recipe

Name: Cuban Breaded Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the marinade, 3 garlic cloves, minced to a paste, 1/4 teaspoon salt, 1/4 teaspoon fresh ground black pepper, and more.

Yes, Cuban Breaded Steaks falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cuban Breaded Steaks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions