Cuban Breaded Steaks Recipes

Steps:

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

Steps:

• Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
• Add un-pounded steak, cover, and marinate for 20 minutes.
• Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
• Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
• In a bowl, combine cracker meal, garlic powder, and salt.
• Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
• Saute in heated olive oil to desired doneness; remove from pan and place on plate.
• 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.
• Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

Steps:

• Cut the steak into 2 even pieces and place in a sealable plastic bag or container. Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth. Reserve 1/2 cup of the herb-oil mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours.
• Preheat oven to 375 degrees F.
• Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired.
• Remove the meat from the marinade; discard marinade. Place on a paper towel, wiping off any excess marinade. Heat a grill pan over medium-high heat and add 1 tablespoon canola oil. Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness. Place meat on a cutting board and cover with foil. Repeat with other piece of meat, only adding more oil if necessary.
• Place bread directly on oven rack and toast, about 5 minutes.
• Heat remaining tablespoon of oil in the grill pan over medium-high heat. Add onions and cook until just beginning to brown but still crisp, about 1 minute. Remove from heat and season with salt, to taste.
• Take the reserved herb-oil mixture and brush the inside of both halves of bread. Slice steak thinly on the bias and place on the bottom half of the bread. Top with onions and then remaining bread. Slice into quarters and serve.

Steps:

• Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
• Rub into meat and cover.
• Place in the refrigerator & allow to marinate overnight.
• In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
• Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
• Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.

Steps:

• Cut steaks to serving size pieces.
• Flatten slightly.
• Coat with flour.
• Mix eggs with milk, salt and pepper.
• Dip floured steaks in egg mixture.
• Next dip steaks in bread crumbs.
• Cook in oil on med-hi for 3-4 minutes each side to desired doneness.

Steps:

• Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
• After 1 hour, beat eggs and add salt.
• Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
• Fry in hot oil until brown.