A Peruvian home-style classic built around thin beef under a deeply golden, crisp crust. Garlic, cumin, and black pepper give it its familiar criollo character while the breading protects a juicy steak underneath. Straightforward, satisfying, and best served straight from the skillet.
Pat the steaks very dry with paper towels and gently pound them until they are an even 5 to 7 mm thick from edge to edge. Season both sides with the ground garlic, cumin, salt, and black pepper, rubbing just enough for the seasoning to adhere.
Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat each steak first in flour and shake off the excess; dip it in egg and finish with breadcrumbs, pressing gently with your palm to form a
Turn what you find into an experience you can actually bring to your kitchen.
Heat the vegetable oil in a wide skillet over medium heat; a breadcrumb should sizzle as soon as it hits the oil, but the oil should not smoke. Fry the steaks in batches for 2 to 3 minutes per side, leaving them undisturbed for the first minute, until the coating is golden, dry, and firm and the beef feels cooked but still supple. Remove with tongs and drain on paper towels.
Let them rest uncovered for 1 minute and serve immediately. And that is it! The knife should crack through a crisp crust before reaching thin, juicy beef underneath; when that happens, the breading did exactly what it was supposed to do. 😌
