Crunchy Crust Southwestern Cube Steaks Recipes

CRUNCHY-CRUST SOUTHWESTERN CUBE STEAKS

Steps:

• In medium bowl, beat eggs and water with wire whisk. In shallow dish, mix crushed tortilla chips and Bisquick mix.
• If necessary, cut beef into 4 serving pieces. Dip beef into egg mixture, then coat with Bisquick mixture, pressing to coat.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add beef; cook 10 to 12 minutes, turning once and adding remaining 1 tablespoon oil, until beef is no longer pink in center.
• Top each serving with 2 tablespoons salsa and 1 tablespoon cheese.

CRUMB-COATED CUBE STEAKS

Steps:

• In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture., In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm., For gravy, stir flour into the pan until blended. Gradually add milk, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

PERFECT SEARED STEAK WITH CHARRED CRUST

Steps:

• Mix all seasonings together in a small bowl.
• Pat steaks dry with a paper towel.
• Sprinkle seasoning mixture evenly over both sides of each steak, and rub to cover the meat.
• Heat olive oil or butter in a skillet (preferable iron skillet) over medium high heat. When the skillet is very hot, add steaks and allow them to cook without moving them for at least 5 minutes on each side. Cook until desired level of doneness. (I like an internal temperature of 145 degrees F.)