Bistec Empanizado (breaded steak) and Genaro Baez Interview. Bistec Empanizado is a thin steak that’s seasoned, coated in a cracker meal, and fried until it is golden brown. It’s a traditional, and quite popular, Cuban dish. We are making a Keto version of this recipe. #bistecempanizado
It’s easy to make and a great way to switch up your dinner routine. Serve the steaks with lime wedges, Tostones, white rice, and black or red beans for a traditional Cuban meal.
Our guest for Cooking with Milwaukee Community Leaders is Genaro Baez. Director – HR Operations, Talent Acquisition, and Learning & Development for Milwaukee County. Genaro leads the departments comprised of HR Operations, HR Compliance, Talent Acquisition, and Learning & Development.
You can also listen to the podcast version of this interview and cooking episode.
Genaro Baez Bio
He is responsible for the design and execution of the talent strategy, strategic workforce initiatives, organizational development/learning, HR marketing/communications, HR programs, and overall HR operations and compliance. Genaro also oversees enterprise strategies and program execution of Human Resources services and supports activities to ensure programs and initiatives achieve strategic objectives for the County. He also oversees and approves Leadership & Management Development programs and Organizational Development workshops.
Genaro shows how he makes Bistec Empanizado (breaded steak) and his mother’s Tomato and Green Onion salad.
Bistec Empanizado
- Ingredients:
- Palomilla Steaks: These are thin slices of top sirloin steak.
- Seasonings: Salt, garlic powder, black pepper, cumin, and dried oregano.
- Breading Components: We use a combination of pork rinds and parmesan cheese
- Eggs: Used for dipping the steak.
- Olive Oil: For frying.
- Lime Wedges: Served alongside the steak, along with sliced red onion and avocado.
- Preparation:
- Season the steaks with the seasoning mix or marinade.
- Set up a breading station with the pork rind/cheese mixture.
- Dip each steak in the beaten eggs, and coat it evenly with the pork rind/cheese mixture.
- Fry the breaded steaks in oil until golden brown.
- Serving:
- Bistec empanizado pairs wonderfully with:
- White Rice
- Tostones (fried plantains)
- Black or Red Beans
- Onion Rings
- Bistec empanizado pairs wonderfully with:
- Fun Facts: Palomilla: Traditionally, bistec empanizado is made with palomilla, which is thinly sliced top sirloin steak.
Enjoy this Cuban classic – crispy, savory, and utterly delicious!🥩🍽️
Let’s delve into the origins and cultural significance of Bistec Empanizado
- Traditional Preparation of Bistec Empanizado:
- Palomilla Steaks: Traditionally, bistec empanizado is prepared using palomilla, which refers to thinly sliced top sirloin steak.
- Marinating: Before the breading and frying process, the beef is marinated in a mixture of spices (such as Sazón GOYA®) and lemon juice.
- Breading: The seasoned steak is then coated with cracker crumbs (known as galleta molida in Cuban grocery stores) to achieve its signature crispy texture and golden color.
- Cracker Meal and Sazón GOYA®:
- Cracker Meal: In Cuba, a cracker meal is used for making Bistec Empanizado. It gives a beautiful golden color during frying. If unavailable, regular breadcrumbs can be substituted. We used ground pork rinds and parmesan cheese combo to make it Keto friendly.
- Sazón GOYA®: This spice blend, commonly found in Mexican, Spanish, and Puerto Rican dishes, adds flavor without heat. It contains powdered spices like cumin, and cilantro, and often includes the red-colored spice annatto.
- Cooking Tips for Perfect Bistec Empanizado:
- Oil Temperature: Ensure the oil is very hot (between 330°F and 350°F) before frying. A wooden spoon dipped in the oil will bubble when it reaches the right temperature.
- Medium Heat: Maintain medium heat to prevent oil from burning.
- Ample Oil: Contrary to intuition, using more oil in the pan results in less greasy breaded steaks. They cook faster, absorb less oil, and achieve that desirable golden appearance.
- Avoid Squeezing Breadcrumbs: To maintain crispiness, avoid pressing the breadcrumbs into the meat.
- Bistec empanizado variations exist, but the classic Cuban version remains a beloved comfort food, often served with white rice, fries, green salad, red beans, and onion rings.
Next time you savor this crispy delight, remember its rich cultural heritage!🥩🔥
Genaro’s Mother’s Tomato and Green Onion Salad
Bistec Empanizado (breaded steak)
Equipment
- Sturdy Frying Pan
- Dredging station and bowls
Materials
Marinade for the meat – for about 1 – 1.5 lbs. of meat.
- 4 Sirloin Steaks – thinly sliced
- 1 garlic clove smashed
- 1/4 cup lemon juice
- 1/4 cup Red Wine Vinegar – Traditionally you use bitter orange, but its a specialty item.
- 1 tbsp adobo seasoning
- 1/4 cup olive oil
- 1 tsp dried oregano
Tomato-Green Onion Salad
- 1 garlic clove smashed
- 1 tsp Honey
- 1 tbsp Red Wine Vinegar
- 2 tbsp Olive oil
- 2-3 Ripe Tomatoes seeded and roughly chopped
- 2-3 Green Onion chopped
- Salt & Pepper to taste
Keto Breading
- 1 bag plain Pork Rinds
- ¼ cup grated Parmesan Cheese
- 1 Egg beaten
Frying the steak
- 1 tbsp Olive Oil
- 1 lime quartered for serving
- 1 red onion thinly sliced for serving
- 1 avocado sliced for serving the steak
Instructions
Making the Steak Marinade
- Combine Meat Marinade ingredients in a bowl and whisk to combine
- Set aside until ready to use
Making the Tomato Green Onion Salad
- Put garlic clove, honey, and vinegar in a bowl and stir to combine
- Slowly drizzle 2 tbsp Olive oil and continue to whisk together
- Put tomatoes and green onions in a bowl
- Lightly coat the salad with the dressing
- Continue to fold and then set aside (at room temperature)
Steaks Preparation –
- Pound the steaks to 1/4 thickness
- Trim steak if needed
- Put steaks in marinade and refrigerate for 30-60 minutes
Making the Keto Breading
- Combine pork rinds and cheese in a food processor and pulse until finely pulverized.
- Set aside in a bowl
- Beat 1 egg in a similar sized bowl
Cooking the steaks on the stovetop
- Heat 1 tbsp olive oil
- Dip the marinated steaks in the egg (both sides)
- Next coat in the breading (both sides)
- Fry the steaks in the heated oil, making sure you don’t overcrowd the pan.
- Fry 1-2 minutes each side
- To serve, place one steak on a plate with slice avocado, thinly sliced red onion and top with parsley.
- Serve the tomato-green onion with your Bistec Empanizado (breaded steak)
Video
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The steaks look cooked to perfection! Great recipe share!
Mmmmm. I would love this! My husband would not.
Looks delicious!
This was a fun interview and recipe to make