Braised Beef Cube Steak

Serving Size: 4

Ingredients:
  1 1/2 lb. beef cube steak
  5 tablespoons olive oil, divided
  2 large garlic cloves, minced
  2 green onions, finely diced
  1 teaspoon corn starch, diluted in 1/2 cup of water
  1 teaspoon thyme, ground
  kosher salt and ground black pepper, to taste
 
Directions:
1. In a large skillet add 3 tablespoons of olive oil over high heat. Once oil is hot place cube steak in it and brown on both sides. Remove and set aside, keep warm.
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Baked Beef Cube Steak with Tomatoes

Serving Size: 4

Ingredients:
  4 beef cube steaks
  2 tablespoons olive oil
  fresh ground black pepper, to taste
  1 10 oz. can diced tomatoes
  1 cup white rice

Directions:

1. Season cube steaks with black pepper.
2. Preheat oven, 350 degrees.
3. Heat oil in large skillet. Brown each side of cube steaks, 2 minutes each side.
4. Remove steaks and place in baking dish. Pour can of tomatoes over the meat.
5. Bake for 20 minutes.
6. Prepare rice according to package directions – serve steaks on top.

Beef Cube Steak with Arugula Salad

Serving Size: 4

 

Ingredients:

1 lb. beef cube steak, cut into 4 portions

1 10 oz. can diced tomatoes

½ cup red onion, diced

salt and pepper, to taste

1 egg

1 egg white

½ cup plain breadcrumbs

¼ parmesan cheese, grated

¼ cup romano cheese, grated

2 tablespoons fresh parsley, finely chopped

6 teaspoons olive oil, divided

4 cups arugula, chopped

¾ cup fresh basil, thinly sliced

½ a lemon, juiced

 

Directions:

1. In a large mixing bowl combine tomatoes, onion and ¼ teaspoon salt.
2. In a shallow dish combine egg and egg white, whisk until smooth.
3. In another shallow dish combine breadcrumbs, parmesan cheese and parsley.
4. Season cube steak with salt and pepper. Dip each piece in the egg mixture, followed by the breadcrumb mixture.
5. In a large skillet heat 3 teaspoons of olive oil over medium heat. Add cube steaks, cook for 3 minutes on each side. Remove from skillet, set aside and keep warm.
6. Add Romano cheese to the tomato mixture. Add remaining 3 teaspoons of olive oil, arugula, basil and lemon juice. Toss until well coated.
7. Serve cube steaks on top of the arugula and tomato salad.

Crock Pot Beef Cube Steak

Serving Size: 4

Ingredients:
1 ½ lbs. beef cube steak, cut into chunks
1 medium onion, diced
1 tablespoon olive oil
2 (16 oz.) cans small new potatoes
2 cups frozen whole kernel corn
1 15 oz. can diced tomatoes
¼ cup low salt beef broth
salt and pepper, to taste

Directions:
1. In medium skillet add olive oil over medium-high heat. Once hot stir in onions, cook until caramelized.
2. Add beef cube steak, cook for 2 minutes. Transfer directly to crock pot. Pour drippings from skillet in with the beef.
3. Add in new potatoes, corn, diced tomatoes, beef broth, and salt and pepper.
4. Cover and cook on low for 5 to 6 hours.

Italian Style Beef Cube Steak

Serving Size: 4

 

Ingredients:

1 ½ lbs. beef cube steak

1 medium green pepper, cut into thin strips

1 medium red sweet pepper, cut into thin strips

½ cup white onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

salt and pepper, to taste

1 cup low-salt beef broth

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon corn starch

1 cup tomatoes, seeded and chopped

 

Directions:

1. In a large skillet pour in olive oil. When hot add garlic, cook for 30 seconds.
2. Add peppers and onions, cook until tender but still crisp. Remove and set aside. Keep warm.
3. (Add more olive oil if necessary into skillet). Place beef in skillet. Season with salt and pepper. Cook over medium-high heat 4 minutes on each side. Remove, set aside and keep warm.
4. In a medium mixing bowl combine beef broth, corn starch, oregano and basil, whisk until smooth. Pour mixture into the reserved drippings in skillet. Bring to a boil. Boil for 3 minutes, stirring constantly until thick.
5. Stir in cooked vegetables and tomatoes. Heat thoroughly. Serve over beef cube steak.

Curried Beef Cube Steak with Sweet Potatoes

 

Serving Size: 4

 

Ingredients:

            1 lb. beef cube steak, cubed

            4 tablespoons olive oil, divided

            1 cinnamon stick

            8 whole cloves

            1 medium white onion, chopped

            2 bay leaves

            3 garlic cloves, minced

            2 tablespoons fresh ginger, grated

            2 tablespoons curry powder

            2 sweet potatoes, peeled, sliced and cut into cubes

            1 14oz can coconut milk

            1 10 oz can diced tomatoes

            4 oz. fresh green beans, trimmed

            ½ cup fresh cilantro, chopped

            juice from ½ a lime

 

Directions:

1. In a large skillet or wok add 2 tablespoons olive oil over medium-high heat. Place cube steak in hot oil. Do not cook through, transfer to a plate and set it aside.
2. Add remaining olive oil. Fry cinnamon stick and cloves in the oil, about 2 minutes. Remove spices and throw away.
3. Stir in onion and bay leaves until onions begin to brown, about 8 minutes.
4. Add garlic, curry, and ginger, sauté for 1minute. Stir in sweet potatoes, coconut milk, green beans and tomatoes. Cover and let simmer for 10 minutes.
5. Add the beef back into the mixture; cook uncovered for another 5 minutes.
6. Serve over ginger rice (see recipe) with lime juice and cilantro on top.

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