Bistec Empanizado Crispy Breaded Palomilla Steak

Ingredients

For the Steak

• 2 lbs top sirloin or palomilla steak, thinly sliced and pounded

• 6 garlic cloves, grated or finely minced

• 2 tsp oregano

• 1 tsp cumin

• 1 tsp onion powder

• 2 tsp salt

• 1 tsp black pepper

• Juice of 2 limes

• Juice of 1 sour orange

• 4 tbsp olive oil

For the Breading

• 1 cup finely crushed crackers or seasoned breadcrumbs

• Eggs and milk, for dipping

• Oil, for frying

Instructions

1. Marinate the steak
Place the steaks in a bowl or shallow dish. Add the garlic, oregano, cumin, onion powder, salt, pepper, lime juice, sour orange juice, and olive oil. Toss until well coated. Cover and marinate for at least 30 minutes.

2. Prepare the breading
Whisk the eggs with a splash of milk in a shallow bowl. In a second bowl, combine the crushed crackers or breadcrumbs with the parsley.

3. Bread the steaks
Dip each steak into the egg mixture, then coat well on both sides with the breadcrumbs. Let the breaded steaks rest for about 5 minutes.

4. Fry
Heat a thin layer of oil in a large skillet over medium-high heat. Fry for approximately 1–2 minutes per side, or until golden brown and crispy.

5. Serve
Season lightly with salt while hot and finish with a squeeze of lime.

Serve with white rice, black beans, maduros, or fries.

This picture is extra special to me. My daughter Bryanna is in the kitchen making her Grandpa Al’s Bistec Empanizado, carrying on a family recipe that holds so many memories. There’s something beautiful about watching the next generation prepare the same foods we grew up loving. It’s more than just a recipe—it’s a little piece of our family being passed down, one meal at a time. ❤️