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Thread: What to do with cube steak?

  1. #1
    Wannabe Rick James Genacide's Avatar
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    What to do with cube steak?

    So I have a bunch of cube steak, or cubed steak to some, that I need a good recipe for. I usually buy a percentage of a cow at a time and don't pick my cuts, so a few pounds of cube steak are included. Last time I grilled it with a dry rub and it was.... ok. The grill is out considering it's Winter in Michigan, so what are my options?
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    I would also like to know some good methods for preparing cube steak.....I believe you can use it for Chicken Fried Steak, but I do not know much else to do with it...

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    I usually would bread it and skillet fry it. Maybe serve with some gravy.

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    Quote Originally Posted by =Travis= View Post
    I usually would bread it and skillet fry it. Maybe serve with some gravy.
    a great option... another is:

    Cube Steak Milanese (a fancy Italian way of making country fried steak)

    4 plum tomatoes, seeded and chopped
    1/2 cup diced red onion
    1/2 teaspoon salt, divided
    1 egg plus 1 egg white
    1/2 cup plain dry breadcrumbs
    1/4 cup grated Romano or Parmesan cheese plus 1/4 cup shaved, divided
    2 tablespoons minced fresh parsley (optional)
    1 pound cube steak, cut into 4 portions
    1/2 teaspoon freshly ground pepper, divided
    6 teaspoons extra-virgin olive oil, divided
    1 tablespoon fresh lemon juice, plus lemon wedges for garnish
    4 cups arugula, chopped
    3/4 cup thinly sliced fresh basil leaves


    Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.

    Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.

    Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.

    Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.









    You could also make Philly Cheesesteaks with the stuff...

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    for cheesesteaks, just cut into thin pieces and fry with onions and bell peppers? Fry it in evoo?

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    yeah, then add cheese. Just use a typical cheesesteak recipe...just a different cut of mean to make it.

    Steakburgers are an incredibly easy option too

  7. #7
    Smeagol on Steroids Mercuryblade's Avatar
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    crock pot.
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    Eat Meat teeroy's Avatar
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    Quote Originally Posted by Mercuryblade View Post
    crock pot.
    2nd that. Get some pinto beans, frozen small whole onions (that kind that are small enough to eat whole, frozen because they are already pealed), carrots, cube up some yams, spinach, cumin powder, chili powder, cayenne pepper to taste, salt, pepper, and some beef broth. Throw in a crock pot on low for about 12 hours. Yummy and healthy and you'll get food for 3 or 4 days. Chuck steak works good for this too.

    Curious what you mean by buy a percentage of a whole cow. Is that like directly from a butcher or something? Is it cheaper that way?

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    ^^ depending onthe size of the cubes i was going to suggest chili as well.

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    wait

    ...is it cube steak?




    or cubed steak?


  11. #11
    Wannabe Rick James Genacide's Avatar
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    Cube steak (first pic), but not so tenderised.
    Last edited by Genacide; 02-12-2009 at 03:31 PM.
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    Eat Meat teeroy's Avatar
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    Quote Originally Posted by Genacide View Post
    Cube steak (first pic), but not so tenderised.
    Ah, well that probably wouldn't work too well in a bean/chili recipe. Doh!

    Although I have used ground turkey before. You can fry it in a pan and leave it chunky to put your chili.

  13. #13
    Smeagol on Steroids Mercuryblade's Avatar
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    Quote Originally Posted by teeroy View Post
    Ah, well that probably wouldn't work too well in a bean/chili recipe. Doh!

    Although I have used ground turkey before. You can fry it in a pan and leave it chunky to put your chili.
    I renounce my crock pot comment.
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    ʞǝudopnpǝ LoneJeeper's Avatar
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    Quote Originally Posted by Mercuryblade View Post
    I renounce my crock pot comment.
    i'd still say crock pot.

    with cream of mushroom soup and lots of black pepper. serve over brown rice.

    or with stewed tomatoes onions and garlic, salt and pepper. Serve with spaghetti or with elbow macaroni.


    you can cook it like any steak. I like mine grilled with green peppers.

    The deal is cube steak is usually an inferior chunk of meat.... lots of connective tissue. they run it through the cuber to sever the sinew and make the meat more tender. The texture is a bit different, but the flavor is good.
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    ʞǝudopnpǝ LoneJeeper's Avatar
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    Quote Originally Posted by teeroy View Post
    Curious what you mean by buy a percentage of a whole cow. Is that like directly from a butcher or something? Is it cheaper that way?
    I don't know about the OP, but is definitely cheaper, if you have a place to keep it.

    My father runs a butcher shop during the winter months when he's laid off from construction. He sells half a cow (avg 240 #) for roughly .75$ under market price. That's everything from burger to roasts to filet mignon to ribs.

    I'd highly recommend going to a local small-time butcher, who has a shop you can check out. higher quality meat, made super lean if you ask for it, from healthy livestock.

    I know, not very nutrition oriented, but i don't get to help here much. I'm still mostly a question guy.

    kd
    Last edited by LoneJeeper; 02-12-2009 at 06:15 PM.
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  16. #16
    Wannabe Rick James Genacide's Avatar
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    Quote Originally Posted by KenpoDude View Post
    I don't know about the OP, but is definitely cheaper, if you have a place to keep it.

    My father runs a butcher shop during the winter months when he's laid off from construction. He sells half a cow (avg 240 #) for roughly .75$ under market price. That's everything from burger to roasts to filet mignon to ribs.

    I'd highly recommend going to a local small-time butcher, who has a shop you can check out. higher quality meat, made super lean if you ask for it, from healthy livestock.

    I know, not very nutrition oriented, but i don't get to help here much. I'm still mostly a question guy.

    kd
    My father in law raises steers and we buy 1/4 or an 1/8 cow at a time... good cuts and I know the steer wasn't pumped full of drugs.

    Anyway, I went with a spice combination with a little EVOO and fried it in a stainless steal pan with high heat. Came out very moist and it was delicious.
    "Those who would give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety." -- Benjamin Franklin

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