CUBAN STYLE BREADED STEAK/FRIED STEAK

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork is often less expensive.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option, while crushed crackers can be more economical.

Add 6 cube steaks to a gallon size bag.

Add 1/2 teaspoon ground black pepper and 1/4 teaspoon salt to the bag.

Pour in 1/2 cup sour orange liquid and 1/3 cup olive oil.

Close the bag and combine the ingredients.

Add the cubed steaks to the bag, close it again, and move it around to coat the steaks with the marinade.

Place the bag in the refrigerator for 30 to 60 minutes.

Process 2 sleeves of saltine crackers until they are crumbs and place them in a container for breading.

Add 2 tablespoons dried parsley, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the cracker crumbs and mix well.

Cover the cracker mixture and set aside.

Prepare a garnish by mixing 1/2 cup diced white onions with fresh Italian parsley, breaking the parsley leaves by hand, and refrigerating until ready to use.

Slice 2 limes for squeezing over the steaks once plated and refrigerate until ready to use.

Wash 3 cups of white rice and have it ready to cook.

Set up a breading station with flour, cracker crumbs, and beaten eggs, using one hand for flour and cracker crumbs and the other for eggs to avoid mess.

Heat peanut oil in a skillet for frying the breaded steaks.

Bread each steak and carefully place them in the hot oil.

Fry the steaks until golden brown on one side, then carefully turn each one over.

Once golden brown, plate each steak and squeeze lime juice over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens