{"id":25513,"date":"2025-05-14T17:35:00","date_gmt":"2025-05-14T17:35:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=25513"},"modified":"2025-08-15T13:53:09","modified_gmt":"2025-08-15T13:53:09","slug":"anas-cuban-steak-with-onions-bistec-empanizado","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/anas-cuban-steak-with-onions-bistec-empanizado\/","title":{"rendered":"Bistec empanizado cubano con cebolla de Ana o Bistec empanizado"},"content":{"rendered":"\n

This Cuban steak with onions or bistec empanizado is a family-favorite in the Illinois home of Ana Osadzinski (Colet). This gifted-cook abuela cocinera learned how to make this traditional Cuban recipe from her mother, when Ana was growing up in Bayamo<\/a>, in Oriente province.<\/p>\n\n\n\n

Traditionally, Cuban cooks use palomilla or top-round for this dish. The beef is thinly sliced in half (palomilla means \u201cbutterflied\u201d), tenderized with a meat mallet, seasoned, breaded, and pan fried with silky sweet onions. This dish is Cuban comfort food at its most classic. It is so delicious, says Ana. And best of all: \u201dIt\u2019s so simple! You take a steak, pan fry it with onions, and that\u2019s it.\u201d<\/p>\n\n\n\n

Ana\u2019s Cooking Tips for Making This Cuban Classic<\/h3>\n\n\n\n
\"Ana
Ana Osadzinski (Colet), one of our favorite Cuban abuela cocineras, shows her granddaughter Olivia, how to make bistec encebollado, a traditional classic dish.<\/figcaption><\/figure>\n\n\n\n

Here\u2019s the secret to getting the beef and onions tender, flavorful and juicy, according to Ana. Be sure to 1) marinate the beef and 2) cook it over low heat\u2014both for a long time. She likes to start seasoning the carne in the morning and put it in the fridge all day long to lets the flavors steep before cooking that night.<\/p>\n\n\n\n

Bistec encebollado is one of the family-famous Cuban dishes<\/a> specially requested by her kids for big occasions. \u201cIt\u2019s my daughter in law\u2019s favorite,\u201d says Ana, reporting she will make it for Crystal\u2019s birthday feast later that week. Her whole family loves it when she makes it. \u201dI also make ropa vieja<\/a> for them. I make them arroz con pollo. I make them my picadillo<\/a> with yuca and mojo on the side<\/a>,\u201d says Ana. \u201dThey love all the traditional dishes.\u201d <\/p>\n\n\n

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\"Ana
To ensure the steaks stay moist, Ana coats each one in flour, eggs and bread crumbs before cooking. <\/figcaption><\/figure>\n<\/div>\n\n\n

The 3 Tweaks She Made to the Cuban Recipe<\/h3>\n\n\n\n

Since Ana moved with her family to the States at age 14, she has been eating and making this dish. Over the years, Ana has made several tweaks to her mother\u2019s traditional recipe. <\/p>\n\n\n\n

First, instead of palomilla, she prefers to use cube steak, an inexpensive cut of beef that\u2019s already been flattened and tenderized. \u201cYou buy it at the store, already cubed,\u201d Ana explains. \u201cYou know, they pound it, they put it through the machine. That\u2019s how it gets all that flavor.\u201d <\/p>\n\n\n\n

Second, Ana has been known to use cubed pork instead of cubed beef. Saves her time, she says. Starting with pork cuts down the cooking time by more than half. \u201cWhen you use beef, the steak has to cook more slowly, so that it\u2019s tender,\u201d says Ana. \u201dThe pork is the easy way out\u201d\u2014 and just as loved by her family.<\/p>\n\n\n\n

And third (here\u2019s the big cambio!), Ana breads the beef, dipping each steak in flour, egg and seasoned bread crumbs. Her classic of bistec encebollado should technically be called: bisctec encebollado y empanado. Coating it in the bread crumbs makes the meat extra juicy, Ana says. \u201cIt\u2019s almost like a chicken-fried steak.\u201d<\/p>\n\n\n

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\"Cuban
Classic Cuban bistec encebollado with the works: black beans and rice and plantains.<\/figcaption><\/figure>\n<\/div>\n\n\n

How to Serve this Classic Cuban Dish<\/strong><\/h3>\n\n\n\n

When ready to serve at your family feast, pile the sauteed onions high on the steak, says Ana. Add a side of freshly made white rice, stewed black beans, and plantain maduros or tostones for an authentic Cuban meal. Ana and her family also made one last, fourth tweak to the recipe. \u201dI like my onions on top of the rice. With ketchup<\/em>,\u201d she told us. <\/p>\n\n\n\n

If you prefer to keep things traditionally Cuban, you can squeeze a little fresh lime over the steak and onions, grins Ana. She\u2019ll stick with the ketchup, thank you. \u201cEvery family has their own thing.\u201d<\/p>\n\n\n\n

To try more of Ana\u2019s family-famous Cuban recipes, try her Familia Kitchen Recipe Contest\u2013winning ropa vieja<\/a>, classic picadillo<\/a>, and her always-requested yuca con mojo<\/a>.<\/p>\n\n\n\n

Ready to Make Cuban Steak with Pan-Fried Onions?<\/h2>\n\n\n
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Ana\u2019s Cuban Steak with Pan-Fried Onions\u2014Bistec Encebollado<\/h2>\n\n
\n \t\t \t\t\tRecipe by Ana Osadzinski (Colet)<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>4.5<\/small> from<\/small> 2<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Cuban<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      2<\/span> lbs<\/span> cube steak, cut into 6 pieces<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> ground black pepper<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> garlic powder<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> onion powder<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> adobo <\/span><\/p><\/li>

    • <\/span>

      2 to 3<\/span> yellow (Spanish) onions, large<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cups<\/span> flour<\/span><\/p><\/li>

    • <\/span>

      3<\/span> eggs, beaten<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> milk<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cups<\/span> bread crumbs with seasoning (Ana likes to use Italian)<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> garlic powder, divided<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> onion powder, divided<\/span><\/p><\/li>

    • <\/span>

      1 <\/span> tsp<\/span> oregano<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> cumin, divided<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> parsley (optional)<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> basil (optional)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> olive oil and\/or avocado oil, divided<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Marinate the Meat<\/strong><\/li>
      • Rinse the steaks. Pat them dry. Season with salt, pepper, garlic powder, onion powder, and adobo.<\/li>
      • Slice the onions in half and then in thin rounds, each about 1\/4-inch thick. <\/li>
      • Place the meat in a glass container. Add the onion slices in between the seasoned cube steaks. Put the container in the fridge to marinate for at least 4 hours or overnight.<\/li>
      • Make the Steaks<\/strong><\/li>
      • Bring the marinaded beef to room temperature. <\/li>
      • In a bowl, combine the eggs and milk and beat by hand.<\/li>
      • Lay out 3 bowls. Fill the first with flour, the second with the eggs mixture, and the third with the seasoned bread crumbs. Divide and mix in the spices \u2014 salt, onion powder, garlic powder, cumin and optional basil and parsley \u2014 equally across the 3 bowls.<\/li>
      • Dip each cube steak in this order: first: flour, second: egg mixture, and third: bread crumbs. Set aside on a plate as you work.<\/li>
      • Add about 2 Tbsp of oil in a heavy frying pan over medium-low heat. <\/li>
      • Place the meat in the pan, without crowding (use 2 frying pans or cook in batches) and slow cook, uncovered. Each side takes about 15 minutes to brown. Replenish the oil, as needed. Turn over when the breading looks golden and the meat is tender-cooked. Be sure to pan-fry on low heat\u2014you don\u2019t want to burn the breading, cautions Ana.<\/li>
      • As the beef is slow-cooking, add the onions to the same pan. Stir occasionally, as needed. When the onions are sauted, golden brown and soft, place in a pyrex dish or glass bowl, covered with foil, to keep them tender and warm.<\/li>
      • Serve the steaks hot, topped with the pan-fried onions and your choice of traditional sides for an authentic Cuban meal.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • To make bistec encebolladothe the classic Cuban way, skip the breading and pan-fry the marinated beef and sliced onions on low heat for about 15 minutes per side.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t