Dinner · Colombian

Colombian Breaded Steak (Lomo de Res Apanado)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 19, 2026

This is Colombian comfort food at its crispiest: thin steaks marinated in aliños, breaded, and pan fried until golden. The coating turns shatteringly crunchy while the beef stays juicy inside. Serve it with rice, plantains, and a squeeze of lime for a plate everyone fights over.

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Colombian Breaded Steak (Lomo de Res Apanado)

Why you'll love this

  • Ultra crispy crust with juicy, flavorful beef inside.
  • The aliños marinade does the heavy lifting for big flavor.
  • Simple pantry breading, no fancy ingredients needed.
  • Fries up fast once the steaks are marinated.

EveryDayMeal recipe

Colombian Breaded Steak (Lomo de Res Apanado)

Prep
20m
Cook
15m
Total
215m
Serves
4
Level
Easy

Ingredients

  • 2 lbs beef steak (top round or sirloin), thinly sliced
  • 1 cup aliños sauce (Colombian marinade)
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs
  • 1 tsp ground cumin
  • 3 large eggs, beaten
  • to taste salt
  • to taste black pepper
  • 2 tbsp fresh parsley, chopped
  • as needed oil, for frying

Equipment

  • Meat mallet
  • Large skillet
  • Shallow bowls for breading
  • Tongs
  • Paper towel lined plate

Instructions

  1. Place each steak between two large sheets of plastic wrap and pound with a meat mallet until about 1/4 to 1/2 inch thick, which helps the beef cook fast and stay tender.
  2. Lay the pounded steaks in a glass dish, pour the aliños sauce over them, and turn to coat. Cover and refrigerate at least 3 hours or overnight so the flavor soaks all the way through.
  3. In a shallow bowl or plate, stir together the flour, breadcrumbs, cumin, parsley, and a good pinch of salt and pepper.
  4. Dredge each steak in the flour mixture, dip it in the beaten eggs, then coat again in the flour mixture, pressing gently so the crumbs stick evenly on all sides.
  5. Set the breaded steaks on parchment paper if you are not frying right away, which keeps the coating from getting soggy.
  6. Heat about 1/4 inch of oil in a large skillet over medium heat until it shimmers and lightly smokes. Fry the steaks 3 to 4 minutes per side until deep golden brown and crisp, working in batches so the pan stays hot.
  7. Transfer to a paper towel lined plate to drain, then serve right away while the crust is still crackly.

Tips from the kitchen

  • Pound the steaks to an even thickness so they cook through at the same time and stay tender.
  • Keep the oil at a steady medium heat; too cool and the coating soaks up grease, too hot and it burns before the beef cooks.
  • Press the breadcrumb coating on firmly and let the steaks rest a few minutes before frying so the crust holds together.

Estimated nutrition per serving: 560 cal · 48g protein · 38g carbs · 24g fat

Make it your own

  • Swap beef for thin pork or chicken cutlets and fry the same way.
  • Add a little grated Parmesan to the breadcrumbs for extra savoriness.
  • No aliños on hand? Marinate in a mix of garlic, cumin, scallion, and a splash of vinegar.

Storing & make-ahead

Store cooled steaks in an airtight container in the fridge up to 3 days. Reheat in a 375 degree F oven or air fryer for 6 to 8 minutes to bring back the crunch. Avoid the microwave, which turns the coating soft.

Good to know

What cut of beef works best?
Thin top round or sirloin is ideal. Any lean cut that pounds out evenly and cooks quickly will work.
Can I make these ahead?
Yes. Bread the steaks and layer them on parchment, then refrigerate a few hours until ready to fry, or freeze them for later.
What is aliños sauce?
It is a Colombian marinade base made from blended scallion, onion, garlic, cilantro, cumin, and other seasonings. You can buy it or blend your own.
Can I bake or air fry instead?
Yes. Spray both sides with oil and air fry at 400 degrees F for about 10 to 12 minutes, flipping halfway, for a lighter version.

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