I recently bought a huge freezer and a freezer fillup pack from my local butcher. $125 for 50 lb of beef and pork! One of the cuts is cube steak. I made chicken fried steak with some of it, but I’m looking for other recipes. Ideas?
Alton Brown did a whole episode on cube steak, actually. You can do chicken-friend steak, like you mentioned, but also country-style steak (I think this is also called Salsbury steak, yes?), and Swiss steak.
His recipes assume you’re starting with non-cubed steak, so just ignore when he says to tenderize with a needling device, since yours already is.
We have a recipe from a cooking for two book we got just after we got married for cube steak, floured, and cooked with gravy, onions and mushrooms. I can post it when I get home if you’re interested. We’ve been eating it for 30 years and still like it.
Interesting. I always thought country fried steak was the same as chicken fried steak. What I’ve had that was called salisbury steak was definitely ground or chopped meat, and Wiki agrees.
I’d appreciate it!
Rub as mush flour as you can into each cube steak, season with salt and pepper. Using an oven safe pan, sear each side in butter (2 T per steak) of the steaks for 3-5 minutes. Remove the steaks for the pan, and add one sliced onion and a cup of sliced mushrooms per two steaks. Sear them in ths juices left over form the steaks. If it gets dry, add butter. Remove them for the pan. Deglaze the pan with one cup of beef broth or stock. Add the steaks back in. Add the onions and mushrooms. Bring to a boil. Cover and put the pan in a 250ºF oven for about two hours.
Yum.
Grilled steak:
Tenderize the steak a bit with a mallet, if you have one.
The marinade: for a couple steaks…
Grate a few Tb of fresh ginger root and a couple cloves of garlic.
Take about half a cup of soy sauce and half a cup of cooking sherry.
Marinate it all together for a few hours. Grill, spooning extra marinade over the meat if it dries out on the grill.
In England we’d do something like that and put it under a pie-crust, or in a basin lined with suet pastry and lidded with the same. In the latter case it can be very effectively steamed in a pressure-cooker.
No tomatoes? Strange recipe – sounds more like Salisbury steak.
This is cube steak, so it’s already been beat to death. Can you grill it without it getting too dry?
Thanks all, and keep the recipes coming!
Ok, this isn’t high class cooking but it’s a nice easy comfort food-type meal:
Rip up steak into small pieces, toss into hot pan with some butter & brown. Remove, throw in some chopped onion and some mushrooms. Let the onion soften a bit. I then put the meat back in to soak up some flavour. Remove from heat.
Open a can of Pillsbury croissant dough. Unroll. Tear off the dough in rectangular chunks (two triangles worth each) and smoosh down the diagonal perforations. (Gawds, I hope that makes sense.) You just want to make sure that the dough doesn’t unzip while your stuffing them.
Add some of the meat mix to a half of your dough patty. Fold over and seal by crimping a bit with your fingers. Put on a sheet pan and bake them until brown. Watch the bottoms, they can burn quickly.
While this is happening, empty a container of sour cream into a heat proof bowl & microwave until runny. Oh yes, high class all the way, baby!
Serve little steak pockets w/ a nice drizzle of the warmed sour cream.
Wow. Having grown up “semi white-trash”, that sounds awesome! 
I’ve been making it up as I go along. I still haven’t been able to get the gravy/sauce to thicken up correctly.
Hmm… Maybe I’ll add a couple tomatoes when they ripen up in a couple of weeks. What do you all think about removing the seeds and jelly, then letting them dry in the oven while it heats up?
Gulo gulo, that sounds Awesome!
If it’s not thick enough, you can always cheat a little bit by adding a well-mixed slurry of flour/corn starch and cold water or, better yet, melt three tablespoons of butter in a separate pan, add three tablespoons of flour, cook for about two minutes or so (or longer if you want a darker roux), and add a teaspoon at a time to your gravy until it reaches your desired thickness.
Cube Steak Dijon - forgot where I got the recipe from, but it rocks…
Brown each side of steak (after seasoning with salt and pepper) in skillet in butter for 3 minutes, set steak aside.
Saute finely chopped shallots in butter, with some sage, for about a minute. Add dry vermouth, slightly reduce. Stir in whipping cream and dijon mustard, reduce heat and simmer till slightly thickened. Season. Spoon over steaks. Serve.
I tend to use madiera rather than vermouth, but both work. Very quick, very easy, very tasty.
Why do you have to do anything with it?
I love cube steak. Plain, fried in a pan. Maybe with some cheese (swiss is best, but I’ll settle for whatever I have) melted on top. Oh, and plenty of steak sauce.
Look in the “baking needs” aisle in your grocery store for “Wondra Flour”, it’s in a blue cannister. It’s super-fine flour, and you can actually sprinkle it into sauces and such, without making a slurry first. It’s ground so fine it won’t clump. Just sprinkle it in and whisk it in, and make sure you simmer it for at least 60 seconds before you serve it. It should help a lot. I’m never without a cannister on hand.
Sure…just make enough marinade to keep basting as necessary. Depending on how thin they are they shouldn’t be on the grill too long. Also I recommend tongs for turning this because it sometimes falls apart.
It is called Steak Stroganoff. It comes from a 1973 cookbook (1975 edition) which was before olive oil was invented in simple American cookbooks.
Ingredients - 1 medium onion, thinly sliced, three tb salad oil, divided, (we use olive now) 2 cubed steaks, 2 tb flour, salt, 1/4 cup sour cream 1 2oz cans mushrooms (we use fresh now.)
Cook the onion in 1 tb oil until tender. Remove and set aside. Flour steaks, cook in 2 tb oil, sprinkle with salt and set aside on a warm plate. Drain fat from skillet, and add the onion sour cream and mushrooms with liquid (or water or beef stock) and heat. serve this sauce on the steaks.
This was a book for young couples, so this makes two servings.