GARLIC CUBE STEAKS
Everyday cube steaks become something extraordinary when seasoned with garlic and cracker crumbs, then served with a beefy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
- Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.
Nutrition Facts : Calories 260, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g
TENDER CUBE STEAKS
I use this recipe for venison cube steaks, which can be extremely tough if not cooked properly. You can use it for beef too. Either way it's delicious, flavorful and tender! Serve with rice, egg noodles, or mashed potatoes.
Provided by JollyBaker1817
Categories Deer
Time 1h10m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease a 9x13 inch baking dish.
- Season steaks with black pepper, garlic powder, and Cajun seasoning.
- Place steaks in baking dish and pour the club soda over them.
- Combine cream of mushroom soup, cream of mushroom with roasted garlic soup, and dry onion soup, and pour over the steaks.
- Bake uncovered for one hour, without opening the oven door.
Nutrition Facts : Calories 119.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 0.3, Sodium 1296.9, Carbohydrate 12.8, Fiber 0.7, Sugar 3.3, Protein 2.5
SARASOTA'S ROASTED GARLIC STEAK SAUCE
This is a great steak sauce with a ton of flavor. I take a little help from a store bought steak sauce and combine it with onions, roasted garlic and red wine. Serve over your favorite grilled steak for a unique steak sauce.
Provided by SarasotaCook
Categories Sauces
Time 10m
Yield 1 cup sauce, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Garlic -- There are many different methods to roast your garlic, so use what you feel comfortable with.
- I peel the outside layer of the skin off (keeping the head together), then cut a thin slice off the top to expose the garlic cloves. Drizzle with a little olive oil, wrap in foil and roast in a 400 degree oven for 30-40 minutes until the cloves are soft. Let it cool.
- Sauce -- Once the garlic is cool, squeeze all the roasted out of the individual cloves and add to s small sauce pot. Break up the cloves slightly with a fork. Add the wine, steak sauce and onion and bring to a boil and then immediately reduce to low heat and let it simmer for 5 minutes. Ready to serve.
- This could easily be made ahead and then reheated. It should be served warm. ENJOY!
- Note prep time does not include roasting the garlic.
Nutrition Facts : Calories 38.8, Fat 0.1, Sodium 3.5, Carbohydrate 6.3, Fiber 0.5, Sugar 0.7, Protein 1.1
SARASOTA'S FAVORITE STEAK
This is nothing fancy or too special, but it is my favorite way to prepare steak. It is simple, easy, pantry or refrigerator ingredients and is always great. I prefer to marinate the steaks for at least 2-4 hours if possible, and make sure they come to room temperature before grilling. Also, using a good blend of whole peppercorns (or just black peppercorns, crushed rather than ground) really creates the great flavor along with fresh lime juice and unsalted butter. Don't skimp on this.
Provided by SarasotaCook
Categories High Protein
Time 2h20m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Peppercorns -- To crush them vs grinding. I simply add them to a baggie and then crush them with a meat mallet. You can also use a heavy pan or a rolling pin or even a hammer. I just prefer them crushed rather then ground for this recipe.
- Butter -- Add the room temp butter in a small bowl with the lime juice, worcestershire sauce, and mustard and mix well. Refrigerate well before using. This makes a lot of butter sauce, so if you want you can cut the recipe in half. It really depends on your guests, some of my friends like more butter, so I always make extra.
- Steaks -- I really love to marinate at least a 2-4 hours, but even a hour will work just fine. In a small cup, add the olive oil and press the garlic so you get all the juice and mix well. Brush or rub on the first side of each steak. Then rub in the peppercorns and salt well. flip the steaks and repeat the second side. Now, I prefer to transfer these to a small plate or dish and cover well with saran wrap and let them marinate. Make sure before you grill these you let them come to room temperature.
- Grilling Steaks -- I won't go into grilling steaks, because you can pan saute and finish in the oven, or just saute. Gill inside or out, etc. Any way you prefer. After the steaks reach your preferred doneness. Make sure to cover them and let them rest.
- Onions -- Brush each of the onion slices with a mix of the olive oil and worcestershire sauce; and then season well with salt and pepper. Grill the onion along side the steaks. They should take about 3-4 minutes per side.
- Serve -- Top the steak with a spoon of the chilled flavored butter and a couple of onion slices on the side. Grilled corn with a lime chili butter is a great side along with a green salad topped with black beans, avocado and onions. ENJOY!
Nutrition Facts : Calories 469.1, Fat 35, SaturatedFat 17.7, Cholesterol 140, Sodium 1251.6, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 31.1
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