Cuban Breaded Steak (Bistec Empanizado) - cooking recipe

Ingredients

1/4 cup olive oil
1/2 cup sour orange juice
2 tablespoons vinegar
1 cup finely chopped onion
1 1/2 lbs sirloin steaks (about 6 ounces per serving)
1 cup cracker meal (finely ground crackers)
2 teaspoons garlic powder
1/2 teaspoon salt
2 egg whites, beaten
olive oil, for sauteing
fresh cilantro, chopped
fresh ground black pepper

Preparation

Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
Add un-pounded steak, cover, and marinate for 20 minutes.
Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
Using a meat mallot, pound steaks to 1/4-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
In a bowl, combine cracker meal, garlic powder, and salt.
Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
Saute in heated olive oil to desired doneness; remove from pan and place on plate.
Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.