Bistec empanizado is a popular Latin American dish consisting of flattened, breaded, and pan-fried steak. It is a staple of Cuban, Puerto Rican, Dominican, and other Caribbean cuisines. The name literally translates to “breaded steak” from Spanish. While there are variations, bistec empanizado is generally made with thin cuts of beef that are pounded flat, coated in breadcrumbs or flour, and then pan-fried. The dish is beloved for its crispy exterior surrounding tender, flavorful meat. But what type of meat is traditionally used for bistec empanizado?
Cuts of Meat for Bistec Empanizado
Bistec empanizado can be made with a variety of cuts of beef. However, there are a few that are considered classic choices:
Round Steak
Round steak is one of the most common cuts used for bistec empanizado. Round steak comes from the rear legs of the cow. It contains a good deal of connective tissue, which must be pounded out to make the meat tender enough for this dish. When pounded thin and breaded, round steak becomes very tender and flavorful. It also holds up well to pan-frying. Top round and bottom round are specific cuts often chosen for bistec empanizado.
Flank Steak
Flank steak is another classic choice stemming from Latin American cuisine. Flank steak comes from the abdominal muscles of the cow. It has a distinct grain that must be pounded in multiple directions to properly tenderize the meat. When cooked correctly, flank steak delivers signature bistec empanizado taste and texture. It becomes soft and succulent when pounded thin.
Skirt Steak
Skirt steak is a thin cut that comes from the diaphragm muscles of the cow. With its thin profile and distinct grain, skirt steak takes well to pounding for bistec empanizado. When breaded and fried, the characteristic richness and slight chewiness of skirt steak shine through. This cut is common in Latin cuisine and authentic bistec empanizado recipes.
Hanger Steak
Hanger steak is a lesser known cut from the lower belly of the cow. Only one hanger steak can be obtained from each animal, making it harder to find than other cuts. However, its excellent flavor and tenderness make it worth seeking out for bistec empanizado. When pounded and breaded, hanger steak becomes incredibly tender and juicy with robust, beefy flavor.
Cubed Steak
Cubed steak is cut from lean areas like the sirloin and tenderized via machine pounding. This pre-flattened cut saves time in prep. Cubed steak only needs light pounding before breading to make excellent bistec empanizado. It is mild in flavor but offers great tenderness. Supermarkets commonly carry cubed steak.
Key Factors in Choosing the Cut
While the cuts above all work well, there are a few factors to consider when selecting meat for bistec empanizado:
Flavor
Certain cuts like skirt and hanger steak have deeper, beefier flavor that comes through after cooking. Cuts like flank and round offer milder tastes. Consider the flavor profile you want your bistec empanizado to have.
Tenderness
The preparation of pounding and breading produces tenderness in most cuts. Still, some are naturally more tender like hanger and cubed steak. Opt for inherently tender cuts if tenderness is critical.
Availability and Budget
Accessibility and cost may factor into your cut choice. Flavorful cuts like hanger and skirt steak are harder to find and pricier. Common cuts like round and cubed steak offer quality bistec empanizado at lower prices.
Authenticity
For traditional bistec empanizado, opt for flank, skirt, or round steak which are used in Latin cuisines. Cuts like hanger or cubed steak make tasty bistec but are less authentic.
Pounding and Tenderizing the Meat
Regardless of the cut, proper pounding is vital to bistec empanizado. The meat must be flattened uniformly thin without ripping apart. Here are some tips for effective pounding:
– Place the steak between two sheets of plastic wrap or wax paper. Pound the meat with a meat mallet, skillet, or other heavy blunt object.
– Pound in different directions following the grain of the meat to break down tough connective tissues. Flip and repeat pounding on both sides.
– For very thick cuts like round steak, score both sides in a crosshatch pattern before pounding to help break down the meat.
– Pound to an even 1⁄4 inch thickness without tearing. The thinner the better for tenderness.
– Use a tenderizing marinade or sprinkle meat tenderizer on the steak before pounding. This helps soften the meat.
– Allow pounded meat to rest 5-10 minutes before breading to relax the fibers. Results in a more tender steak.
Breading and Frying the Bistec Empanizado
Once pounded, the bistec must be breaded and fried. Here is an overview of the process:
Breading Station
Set up a breading station with three shallow dishes:
1. Flour – Seasoned flour or cornstarch.
2. Egg wash – Lightly beaten eggs.
3. Breadcrumbs – Superfine breadcrumbs, crushed crackers, or panko.
Breading Method
1. Pat pounded steaks dry. Season with salt and pepper.
2. Coat in flour, dip in egg wash, then press into breadcrumbs. Ensure even coating on both sides.
3. Optional – For extra crispy bistec, do a second pass through the egg wash and breadcrumbs.
4. Let breaded cutlets rest 5-10 minutes before frying.
Pan Frying
1. Heat 1⁄4 inch of oil (vegetable, canola, etc.) in a skillet over medium-high heat.
2. Pan fry cutlets for 2-3 minutes per side until golden brown.
3. Drain on a paper towel-lined plate and season immediately with salt.
Serving Suggestions
Bistec empanizado is delicious on its own hot out of the pan. But it also pairs well with various sides:
– White rice and black beans
– Mojo criollo – Cuban citrus garlic sauce
– Fried plantains
– Avocado slices
– Tomato salad
– Maduros – Sweet fried plantains
– French fries or tostones (fried green plantains)
A squeeze of lime brings extra brightness. The crisp, juicy bistec empanizado is an incredible Beef dish Latin cuisine is renowned for.
Bistec Empanizado Recipes
To experience authentic bistec empanizado at home, try these top recipes:
Classic Cuban Bistec Empanizado
This recipe uses flavorful skirt steak for the bistec. It is breaded with cracker meal and pan-fried. Garlic and lime mojo sauce served alongside.
Puerto Rican Bistec Encebollado
Bistec Encebollado features thinner cut round steak marinated in a Puerto Rican-style adobo. It’s garnished with sautéed onions.
Dominican Chimi Bistec
Chimi bistec sandwiches the bistec empanizado between pan de agua bread with fried onions, cabbage, avocado and chimichurri sauce.
Tex-Mex Bistec Empanizado
This recipe fuses Latin and Tex-Mex flavors. Bistec is made with flank steak, breaded with corn tortilla chips, and topped with guacamole.
Air Fryer Bistec Empanizado
For a lighter preparation, this recipe breads cubed steak and cooks it in the air fryer. Served with chimichurri.
| Recipe | Meat Cut | Cooking Method |
|---|---|---|
| Classic Cuban Bistec Empanizado | Skirt steak | Pan-fried |
| Puerto Rican Bistec Encebollado | Round steak | Pan-fried |
| Dominican Chimi Bistec | Flank steak | Pan-fried |
| Tex-Mex Bistec Empanizado | Flank steak | Pan-fried |
| Air Fryer Bistec Empanizado | Cubed steak | Air fried |
Key Takeaways on Bistec Empanizado Meat
– Bistec empanizado typically uses thin, affordable steak cuts pounded to tenderness.
– Top rounds, bottom round, flank, skirt, hanger, and cubed steak all work well.
– Look for cuts with good beefy flavor and that tenderize easily through pounding.
– Even tougher steaks become succulent and juicy when pounded thin and breaded.
– Authentic recipes favor skirt, flank, and round steaks commonly used in Latin cuisine.
– Proper thin, uniform pounding and breading are essential for the signature texture.
– Fried or air fried, bistec empanizado makes for incredible steak sandwiches and plates.
Conclusion
Bistec empanizado is all about transforming tough, inexpensive steak cuts into crispy, flavorful Cuban-style cuisine. While the preparation matters most, cuts like flank, skirt, round, and cubed steak lend themselves particularly well to pounding and breading. With the right thin cut, pounding technique, and cooking method, you can achieve delicious, authentic bistec empanizado. This Latin American specialty truly elevates humble steak cuts into something crave-worthy.