Sarasotas Tender Garlic Cube Steaks Recipes

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GARLIC-BUTTER STEAK



Garlic-Butter Steak image

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter, softened, divided
1 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1/4 teaspoon reduced-sodium soy sauce
1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

SALSA CUBE STEAKS



Salsa Cube Steaks image

Cube steaks with peppers and onions and smothered in your favorite salsa. Serve over rice.

Provided by Tracie Commins

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 7

1 pound beef cube steak
½ teaspoon ground cumin
salt and pepper to taste
1 green bell pepper, sliced
1 onion, sliced
1 (16 ounce) jar salsa
water as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
  • Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 11.1 g, Cholesterol 69.2 mg, Fat 11 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 4.2 g, Sodium 1021.8 mg, Sugar 5.3 g

PAN-FRIED STEAK WITH MARSALA SAUCE



Pan-Fried Steak with Marsala Sauce image

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 7

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

Steps:

  • Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  • Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
  • Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
  • Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

SARASOTA'S TENDER GARLIC CUBE STEAKS



Sarasota's Tender Garlic Cube Steaks image

Classic remake. These are tender, savory and very easy to make. Serve the classics with this, mashed or baked spuds, carrots or baby peas, but I love to serve grilled portabello mushrooms as well. Cube steaks at times get a "bad rap," because they are cooked quick and then they are tough. Well they are not meant to be cooked quick, they need a little simmer time to get that fork tender savory flavor. Also, I can't say that these are low fat, but they are definitely a lighter version. There is NO soup or no packaged sauces in this recipe.

Provided by SarasotaCook

Categories     Meat

Time 50m

Yield 4 1/4 lb steaks, 4 serving(s)

Number Of Ingredients 14

4 cube steaks, approximately 1 lb
2 large onions, cut in half and thin sliced
1 cup saltine crackers, crushed fine (1 cup after being crushed)
1/2 teaspoon garlic powder
1 teaspoon minced garlic
1 1/4 cups beef broth (I like low salt)
2 extra large eggs, you will need about 1/2 cup (2-3 eggs, beaten well)
2 1/4 teaspoons cornstarch
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried thyme
1 pinch red pepper flakes
2 tablespoons olive oil, you may need a bit more (to saute the beef)
salt
pepper

Steps:

  • Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have.
  • Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning.
  • Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes.
  • Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks.
  • Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking.
  • Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper.
  • Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.

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