Being Cuban, I grew up on "bistec empanizado," but my family's recipe is slightly different from this one. I omit the cumin (which I am not fond of) and the oregano, and substite garlic powder for those seasonings. I sprinkle the steaks liberally with lemon and garlic powder before cooking for best taste. This is the way my grandpa used to make them, and it is the recipe I still swear by, with white rice, black beans, fried plantains and yuca con mojo (cassava root salted and boiled and served with a warm dressing of olive oil, lemon, garlic and onion).

Reviewed On: Sep. 12, 2005