Description
Beef sirloin steaks that are sliced, tenderized, marinated, double breaded and then baked for a juicy tender meat and crispy outer crust.
Scale
Ingredients
- 1 pound sirloin steaks, sliced into ¼-inch thick, trimmed of excess fat and rinsed. One pound will yield approximately 6 slices of sirloin steak.
- Breadcrumbs (Saltine Crackers with Saltless Tops) – crumbled with machine chopper or rolling pin
- 4 large eggs, beaten
- Cooking spray made with Extra Virgin Olive Oil
Marinating Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 3 minced garlic cloves
- 1 teaspoon lite salt
- ½ teaspoon black pepper
- ½ teaspoon adobo without salt
Instructions
- Tenderize the slices of sirloin steak with a meat mallot and place in a bowl.
- Combine and stir all the ingredients for marinade in a bowl.
- Pour marinade over beef steaks and marinate for 4 hours or overnight. Cover bowl with lid.
- Place breadcrumbs, beaten eggs and breadcrumbs in 3 separate shallow pans.
- Coat the slices of steak with breadcrumbs, then dip into beaten eggs and coat again with breadcrumbs. As each steak is breaded, place them on several plates.
- Cover plates with plastic wrap and refrigerate for 30 minutes to bind the breading.
- Preheat oven 350°F. Sray the bottom of a baking pans, measuring 13 X 9 X 2 inches, with extra virgin olive oil. For this recipe, you will need two baking pans.
- Remove breaded steaks from refrigerator and arrange in baking pans. Spray both sides of breaded steaks with olive oil.
- Bake in oven uncovered until steaks are golden brown on the bottom.
- Once they are golden brown, turn them over to brown the other side. Continue baking.
- Remove from baking pans when they are golden brown on both sides.
Notes
I baked each side for approximately 25 minutes.
- Category: Meat
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Baked Breaded Beef Steaks, Bistec Empanado al Horno, Beef Steaks, Bistec