Grilled Cube Steaks With Red Onion Sauce Recipes

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GRILLED CUBE STEAKS WITH RED ONION SAUCE



Grilled Cube Steaks With Red Onion Sauce image

This was something I threw together for dinner tonight. I was tired of the same old cube steak recipes. This was a little different. To make the steaks a little more tender, I let them marinate in Italian dressing all day. When I came home they were ready to pop on the grill. While they grilled, I made the sauce. It's super easy. I'll give you the ingredients I used, but you can experiment to adjust to your tastes. This recipe is for 2 servings, but you can change to allow more. Steak fries, baked potato, steamed broccoli, corn, pasta salad or tossed salad would be some great sides to serve with this dish.

Provided by VickyJ

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

2 beef cube steaks
2 tablespoons bottled Italian dressing (homemade or lite Italian is fine, also)
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon olive oil
1 red onion, very thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2 tablespoons flour
1 tablespoon sugar
1/2 cup Chardonnay wine
1 cup stock (veg or chicken or beef.. I used veg)
salt and pepper

Steps:

  • Place steaks and 2 Tbsp of Italian dressing in freezer zip bags to marinate for a couple hours or all day.
  • When ready to grill lightly coat both sides of each steak with Montreal Steak Seasoning.
  • Heat grill to med-hi.
  • Cook steaks about 10 minutes for each side.
  • For the sauce:.
  • Heat the oil in a large heavy frying pan and add the onions.
  • Cook on a low heat for about 10-15 minutes until soft. Stir in the basil/rosemary and cook for another 5 minutes.
  • Turn the heat up and add the sugar, let the onions caramelize slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine.
  • Taste and then add salt and pepper.
  • Serve over steaks.

Nutrition Facts : Calories 228.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.2, Carbohydrate 21.2, Fiber 1.2, Sugar 10.5, Protein 1.4

ITALIAN BBQ CUBE STEAK (RACHEL RAY)



Italian BBQ Cube Steak (Rachel Ray) image

Rachael turns an inexpensive cut of meat into a delicious dinner. The whole family loves this! I serve it with salad and some orzo tossed with parmesan cheese, a little butter, and fresh-ground pepper.

Provided by taratee

Categories     Meat

Time 25m

Yield 4-610 serving(s)

Number Of Ingredients 10

2 tablespoons evoo extra virgin olive oil
4 beef cube steaks (about 2 pounds total)
salt & fresh ground pepper
1 slice pancetta (optional) or 1 slice bacon, chopped (optional)
1/2 medium onion, chopped
1 garlic clove, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 (8 ounce) can tomato sauce

Steps:

  • Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the steaks with salt and pepper, and sear in the pan (working in batches if need be) until the steaks have a nice crust on the outside, about 3 minutes per side.
  • Remove the cooked steaks from the skillet and reserve warm on a plate. Return the skillet to medium-high heat and add the pancetta or bacon, if using. Cook until golden brown and crispy, about 5 minutes.
  • Add the onion and garlic to the pan, and cook until tender, about 5 minutes. Add the balsamic vinegar, brown sugar, Worcestershire and tomato sauce to the pan, season with salt and pepper, and bring up to a bubble. Reduce the heat to medium and simmer the sauce until lightly thickened, 3-4 minutes.
  • Serve the steaks with a hearty pour of the Italian BBQ sauce and a fresh green salad alongside.

Nutrition Facts : Calories 101.3, Fat 6.9, SaturatedFat 0.9, Sodium 316.9, Carbohydrate 9.6, Fiber 1.1, Sugar 7.7, Protein 1

GRILLED STEAK WITH RED ONIONS



Grilled Steak with Red Onions image

Provided by Food Network

Yield 4 bento servings

Number Of Ingredients 24

1 cup soy sauce
2 tablespoons fresh lime juice
1/4 cup sake, Japanese rice wine, or dry sherry
1 tablespoon cracked coriander seeds
1 teaspoon coarsely cracked black peppercorns
1 pound sirloin steak
2 medium red onions
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper
1 cup soy sauce
2 tablespoons fresh lime juice
1/4 cup sake, Japanese rice wine, or dry sherry
1 tablespoon cracked coriander seeds
1 teaspoon coarsely cracked black peppercorns
1 pound sirloin steak
2 medium red onions
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper

Steps:

  • In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.
  • In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.

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