Beef Cube Steak with Arugula Salad

Serving Size: 4



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



  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.

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