Herbed Cube Steak

 Herbed Cube Steak

Ingredients:

1/4 cup onion, chopped
2 tbsps parsley
2 tbsps white vinegar
3 tsps mustard
1/4 tsp garlic powder
1/4 tsp basil, dried
1 lb cube steak

Marinade:
Mix all ingredients, minus the steak in  a bowl.  Place meat in a plastic bag and pour in marinade.  Marinate 6-8 hours or overnight.

Discard marinade.

Melt 1 tablespoon of butter in a skillet.  Place meat in skillet.  Cover and cook 5 minutes on medium heat.  Flip over, leave uncovered to reduce the butter and cook another 5 minutes.  

• For a  comforting winter dish that the whole family will enjoy, serve with mashd potatoes, rice or noodles and garlic green beans or roasted brussels sprouts.  

Cube Steaks In A Red Wine Sauce.

 

Looking for something new to do with cube steaks?  I know I was and thought, "Hmmmm I wonder how they would taste in a red wine sauce?".  So, I looked on google and found a few different recipes and took ingredients from them and combined them.  

I started with cooking the steaks, setting them aside, then making the sauce and letting it reduce. I ended it by pouring the sauce over the steaks!  It took less than 20 minutes!  I served with corn and homemade dinner rolls.


Feel free to use this wine sauce on any red meat.  I am going to try it on a roast!

Red Wine Sauce

21/2 tbsp butter
1/2 tsp oil
2 tbsp brandy
1/2 cup red wine or red cooking wine
1/2 cup beef  broth
2 tbsp chopped chives (dried or fresh)
Salt and pepper to taste.
1/2 lb cube steaks (or other red meat)

1. Salt and pepper both sides of the steaks.  
2. Melt 1/2 tbsp of the butter and oil in large pan over medium heat.  Add meat, cook 3-4 minutes per side or until done.  Transfer to plate.
3.  Add brandy and wine to skillet until.  Cook until reduced (2-4 minutes).  
4. Add broth; boil until reduced and thickened (3-4 minutes).  
5. Remove pan from heat.  Whisk in remaining butter and chives.  
6.  Pour over steaks and serve. 

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Deconstructed Beef Kabobs

Did you know:  The name “Kabob” comes from the Turkish word "sis kebap" meaning served on the skewer.

Kabos are a Summer staple but who says you can't have them year round!?  I was in the mood for kabobs and the Hubby was at work.  I don't like cooking on the grill, that is the Hubby's job.  So, I decided I was going to try something new!

A few months ago, I had made up a marinade recipe for beef kabobs for the Hubby to make on the grill.  I used this recipe for the marinade. 

I used Worcesterchire sauce, soy sauce, olive oil and other ingredients (recipe below) to make the marinade.  You can use this marinade for just about anything!

I sliced, cut and chopped up the vegetables.  Some were fresh from the garden!  Those are the best! I used yellow squash, zucchini, onions, peppers and Little Potatoes.  Of course, you can use any veggies you want!  I threw them all in the bowl and tossed them with some of the marinade.  My squash and zucchini were so big, I ended up quartering them.

I then started trimming and cutting the stew beef.  Once it was cut, I threw it into the marinade and combined it. 

I then poured the beef and marinade in the bowl with the veggies and mixed it until everything had a good coating.  After I put the lid on. I gave the bowl a good shake put it in the fridge for 5 hours.

For the marinade, you may want to increase or decrease the amounts of ingredients depending on the amount of food you want to marinate in it.

For the beef, I used stew beef because that is what I had on hand.  Beef kabob is commonly cut from the sirloin but can come from any tender cut.

After 5 hours (you can marinate anywhere from 1-6 hours or even overnight!) I preheated the oven to 400*, sprayed a baking sheet with cooking spray and arranged the beef and veggies in a single layer.  I let it bake for 40 minutes.  

It was so good, there weren't even any leftovers!

Deconstructed Beef Kabobs 

INGREDIENTS
11/2  lbs stew beef cut into 1 in cubes
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, sliced (quartered for big  pieces)
1 zucchini, sliced (quartered for big  pieces)
6 ounces Little Potatoes (cut in half)

MARINADE (make in small bowl)
     Ingredients:
     1/4 cup worcesterchire sauce
     1/4 cup soy sauce
     1/4 cup olive oil (or oil of your choice)
     1 Tbsp  mustard
     1 Tbsp minced garlic
     1 Tbsp brown sugar
     1 Tbsp lemon juice
     1 tsp dried basil
     1 tsp dried parsely
     1 tsp pepper

Instructions:  
  1 Combine all marinade ingredients in a small bowl
  2 Prepare your vegetables place in large bowl, pour some of the             marinade over them  and mix well.
  3 If needed, cut and trim your beef.  Then place beef in marinade.         Once it is all in the bowl,  combine well. 
  4 Add the marinade and beef to the vegetables, combine well.  
  5 Cover and place in the refrigerator.  Let marinate 1-6 hours or            even overnight 
  6 Preheat oven  to 400*
  7 Coat baking sheet with cooking spray, arrange kabob ingredients        in a single layer.  Bake 35-40 minutes or until veggies are soft.

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Spice-Rubbed Flat Iron Steak with Fajita Vegetables

A simple spice rub transforms basic flat iron steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice.

Combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

Toss vegetables with remaining 2 teaspoons oil and remaining spice mix.

1. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.

1. Spice-Rubbed Flat Iron Steak with Fajita Vegetables
2. Ingredients
   1½ tsp  ground cumin

   1½ tsp granulated garlic

   1 1/2 tsp salt

   1 tsp chili powder

   ¾ tsp paprika

   ¼ tsp ground cinnamon

   ⅛ tsp black pepper

   1 lb uncooked flat iron steak

   1 Tbsp extra virgin olive oil divided

   1 medium, thinly sliced sweet red pepper

   1 medium, thinly sliced yellow pepper

   1 small uncooked zucchini, halved lengthwise, sliced into semicircles

   2 large, thinly sliced uncooked red onion(s)

   
   

Instructions

1. In a small bowl, combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.
2. In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
3. Preheat broiler to high and position rack close to flame.
4. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
5. Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.
6. Stir vegetables in pan; continue to broil until crisp tender and beginning to brown, about 5 to 10 minutes more. Thinly slice steak against grain and serve with vegetables. Yields about 3 ounces steak and 1 cup vegetables per serving.

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