Tag Archives: cube steak

Steak and Black Bean Chalupas

22 Dec

I had found some cube steak on sale and luckily found this recipe! Yum-o. So good! Do not forget the mango topping!

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Steak and Black Bean Chalupas
adapted from food network

Ingredients
Tortillas:
8 corn tortillas
1 tablespoon vegetable oil
5 tablespoons plus 1 teaspoon vegetable oil
Kosher salt
Cube Steak:
1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced (about 2 cups)
1 clove garlic, finely minced
1/2 teaspoon dried oregano, crushed
1/2 cup beef broth
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Black Beans:
1 teaspoon vegetable oil
1 teaspoon chili powder
One 15-ounce can black beans, rinsed and drained
1/2 cup beef broth
Kosher salt and freshly ground black pepper
Chili-Lime Mango:
2 firm ripe mangoes, peeled, seeded and cut into small dice
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/8 teaspoon chili powder
Kosher salt
2 tablespoons roughly chopped pickled jalapenos, for garnish
Lime wedges, for serving

Directions
For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.

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The Marlboro Man Sandwich (unsandwiched)

26 Jan

Cube steak was on sale again. I wanted to find a recipe that wasn’t “chicken fried steak”. I came across this one… No rolls in the house. Some i just served the meat unsandwiched :). It was pretty good next time I’d use much less butter! I also didn’t have enough Worcestershire sauce so I added in some A1 which gave it a nice tang! I served it with alexia waffle cut lemon parmesan fries yum!

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The Marlboro Man Sandwich (unsandwiched)
adapted from pioneer woman

Ingredients
1 whole Large Onion
4 tbl Butter
1-2 pounds Cube Steak
Seasoned Salt
1/2 cup Worcestershire Sauce
Tabasco Sauce, To Taste

Preparation Instructions
Slice onions and cook in 2 tablespoons butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with salt.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add Worcestershire sauce, and 5 to 6 shakes Tabasco. Add cooked onions. Stir to combine.

Pretzel fried steak

11 Jan

Cube steak was on sale at the grocery store, so I picked some up… Then I had to figure out whatnot do with it!! All the recipes I found were basically for chicken fried steak which did not sound the least but appealing to me! Then I came upon this recipe which at least looked interesting! I thought it was just ok. Too heavy for my liking. The husband seemed to like it. I served it with mashed potatoes.

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Pretzel-Fried Steak
adapted from food network

Ingredients
Steak:
2 cups pretzels
1 egg
1/2 cup milk
1/2 cup flour
1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cube steaks

Gravy:
1 tablespoon butter
1 small onion, minced (about 1/3 cup)
Kosher salt
2 cups chicken stock
2 tablespoons orange marmalade
1 teaspoon soy sauce
oil, for frying

Directions

For the steaks: Process the pretzels in a food processor until fine. Grab 3 shallow bowls. In one, whisk together the eggs and milk. In another, mix together the flour, salt, pepper, paprika, ground coriander, and ground cumin. Pour the pretzel crumbs into the last bowl. Save 2 tablespoons of the flavored flour for the gravy.

Make yourself an assembly line: dip 1 steak on both sides in the flavored flour, making sure it’s well coated, but dust off the excess. Then dip it quickly in the egg and lift, allowing the excess to drain back into the bowl. Finally, dunk both sides in the pretzel crumbs. Repeat with remaining steaks. Place the coated steaks on a sheet tray fitted with a cooling rack and let the steaks rest for 15 minutes to let the coating adhere to the meat.

For the gravy: Melt the butter in a saucepan over medium heat and add the onions and a pinch salt. Sweat until the onions are translucent and softened. Add the reserved 2 tablespoons of flavored flour and cook a few minutes until the flour no longer smells raw. Add the stock, orange marmalade, and soy sauce. Stir, so that no lumps form, and bring to a boil. Cook until the sauce thickens to a gravy consistency, 5 to 10 minutes. Taste and re-season, if necessary.

In a large cast iron skillet, add enough oil to coat bottom. Heat it over medium heat until shimmering; you’ll know the oil is hot enough when a pinch of flour sizzles upon contact with the oil. Line a sheet tray with paper towels and place a cooling rack on top.

Gently lay the steaks into the oil; you may have to do this in batches. Cook each side until golden, about 3 minutes. When both sides are cooked, lay the steaks on the paper towel-lined sheet tray and pop into the oven to keep warm while you do the next batch.

Serve the steaks with gravy spooned over the top.