Italian Bbq Cube Steak Recipes

ITALIAN BBQ CUBE STEAK

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

ITALIAN BBQ CUBE STEAK (RACHEL RAY)

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.

ITALIAN CUBE STEAKS WITH STUFFED PEPPERS

Steps:

• 1. ITALIAN CUBE STEAKS: *If you want an extra kick to the seasoning, try adding 1 teaspoon each of cayenne pepper, red chili flakes and chili powder.
• 2. Heat your oil in a large frying pan (I like my cast-iron pan for this but stainless or non-stick will work just as well). Start with the heat on high, then bring it down a bit once you start cooking. Test the oil's readiness by dropping a pinch of flour in it. If it sizzles and pops, you're ready to fry.
• 3. Press your steaks between some paper towels to remove the excess juices. Really wet steaks result in gummy coating and icky blood bubbles in the oil (sounds gross but I don't know how else to describe it).
• 4. Cut a strip off one of the steaks (about 1/4 of the steak), dredge it in your flour mixture and fry. Should only take a minute or two, depending on the size of your piece. You'll want to take it out when the coating starts to turn a golden brown.
• 5. Taste test for flavor, adjust seasoning if needed.
• 6. Dredge the remaining steaks as you are ready to cook them (if they are left to sit in the flour too long, they get gummy) and fry. Should take 3-4 minutes each side only, over cooking makes them oily and a bit tough. If you want to test your time, cook one steak per directions and check it for doneness. Also, don't over crowd the pan, it will drop the temp of the oil. If the oil temp gets too low, the steaks end up needing additional cooking time and will get over-saturated with oil. Place the steaks on a plate covered with papertowels when they are done cooking.
• 7. STUFFED PEPPERS: Wash peppers then remove tops, seeds and fibers.
• 8. Prepare rice per package directions.
• 9. Cut corn kernals from cob.
• 10. Add corn, seasonings, cheese and 8 oz of spaghetti sauce to rice and mix well. Taste test, add more seasoning, salt/pepper if desired.
• 11. Fill all the peppers with rice mixture.
• 12. In a baking dish or deep sauce pan with a lid, mix the remaining 16 oz. of spaghetti sauce and the water. (You can do this recipe on the stove top or in the oven, directions for both follow.)
• 13. Place your peppers in the dish/pan and spoon some of the sauce over them. (Red peppers don't usually stand well on their own so you'll need to put them in the middle and use the other peppers to keep them upright.)
• 14. For sauce pan: Heat on medium until the sauce just begins to bubble. Turn down low and cover, cooking for additional 45 - 60 mins depending the desired tenderness of the peppers. The longer they cook, the more the sauce will absorb the flavor of peppers (YUM!). Keep an eye on it and if the sauce is getting too thick, add a little more water to get desired consistancy. Also, I baste every 15 minutes but it isn't required.
• 15. For baking dish: Cover dish with a foil dome. Make sure you leave some space between the peppers and the foil or they won't steam right and will end up soggy. Bake at 350 degrees for 60 minutes. Check tenderness and continue cooking in 15 minute intervals if needed. Again, baste if you wish, but you don't have to.
• 16. *Variations: 1 cup of veggies such as carrots, peas or mushrooms. I wouldn't go over a cup without adding more spaghetti sauce to the rice mixture or it gets a bit dry.

HEALTHIER ITALIAN CUBE STEAK

Steps:

• Preheat oven to 350 degrees.
• Put oil in skillet, and add cube steaks. Cook until just brown.About 8 minutes.
• Mix the tomato sauce with the basil, oregano, garlic, onion, and mushrooms.Pour over cube steak and put in preheated oven for 20-25 minutes.
• Top with the mozzerella, and then the parmesan cheese. Return to oven til melted. About 5 minutes.

ITALIAN CUBE STEAK - YUMMY!

Steps:

• In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat.
• Heat the olive oil in a large skillet over medium heat, and brown the cube steak.
• Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning.
• Cover, and simmer at least 1 hour, stirring once.
• Place the zucchini in the skillet, and coat with the tomato sauce.
• Continue to simmer uncovered 10 minutes, or until zucchini is tender.

GRILLED CUBE STEAKS WITH RED ONION SAUCE

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.

CUBE STEAK PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
• Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
• Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.