Anyone have cube steak recipes?

(Insert witty quote here) #1

I looked, but can’t find any tried and true cube steak recipes. Do you have any? Thanks!

(*Rusty* Instagram: @Rustyk61) #2

https://youtu.be/SEY662QunAw

(Ken) #3

I don’t have one, but I’m seriously considering using almond and coconut flour to make keto chicken fried steak…

(Eric) #4

I just use the same breading for Carl’s chicken parm. Pork rinds and parmesan cheese. Works great

(What The Fast?!) #5

I wonder if you could do it in the Sous vide? I just got one and am experimenting!

(Gargantuan B. Widebody) #6

Melt butter in nonstick frying pan, add some minced onions and garlic then saute for a couple minutes. Make a dredge of almond flour, paprika, and your preferred seasonings and put it on a plate. Take your cube steak and sprinkle it with salt and pepper, then lightly press it into the dredge. You don’t want a heavy coating. Put it in the frying pan (with the butter, onions and garlic) and fry for approx. 4 minutes on each side, more or less based on preference. I sometimes add a bit more butter before I put the meat in.

#7

I’ll be the stupid guy, what the hell is cube steak? Looked like burgers. Is it just the way it’s cut?

(Peter Demarest) #8

I haven’t made this in a while, but it was always tasty. I would probably cut back on the onion (1/4-1/2) to keep it keto friendly.

Bistec de Palomilla

Time: 20 minutes plus 1 hour’s marinating.

  • 2 pounds cube steak, cut into 4 or 6 pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Juice of 3 limes
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large yellow onion, roughly chopped
  • 2 tablespoons finely chopped parsley

  1. Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.

  2. When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.

  3. Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.

  4. Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with cauliflower rice.

Yield: 4 to 6 servings.

(Ken) #9

Cube steak is a steak made normally from a very tough cut, such as Round or Bottom Round, that is mechanically tenderized. Also sometimes called Breakfast Steak.

#10

Ahhhhh, I like the sound of breakfast steak! I’ll have to try that.

(Insert witty quote here) #11

I didn’t know it was also called breakfast steak! It’s hard to find recipes for, even googling. I always end up with cubed steak recipes, like for stews. We have close to 20 pounds of venison cube steak, now I finally have some ideas for what to do with it - thanks all. :slight_smile:

(Ken) #12

Venison? In that case, I’d cut it into Bacon width strips, then roll it up into “pinwheel” type steaks using lots of fatty bacon. Don’t be afraid to pound’em a little thinner before rolling them up. Currant sauce would be traditional, but jelly would have too many carbs, so I’d glaze it at the end of roasting with Creme de Cassis…

#13

I guess I’m pretty simple with it. I just heat up some bacon grease in my trusty old cast iron pan, dip the cube steaks in egg and fry them. The kids and I love it that way. Just salt and pepper for seasoning.

(*Rusty* Instagram: @Rustyk61) #14

Ditto. No need to complicate things! I also take the Ron Swanson approach!