Now that the weather is getting sunnier and warmer my family is looking to eat a bit lighter than we have been. Stodgy and filling are not what we are craving at the moment. Cube Steak recipe with Garlic & Parsley Butter is one of my favourites which I like to cook at this time of year. It is quick and easy, getting me in and out of the kitchen faster. With its simple preparation I also do not end up overly heating up my kitchen, which in the hotter summer months is a real bonus! It is a win/win family meal-time solution!
It is also a very economical way to serve your family steak for supper when you are on a limited budget. Economical meals are especially welcome during these times when some of us are having to watch and guard our pennies more than ever!
Affordable, delicious, and tender steaks, lightly browned and served hot with a pat of garlic and parsley butter melting on top??? Count me in!
WHAT IS CUBE STEAK?
Simply put, cube steak is a cut of steak, usually top-round or sirloin, which has been tenderised and flattened by pounding it out with a meat tenderizing tool. You can easily spot it in the chiller meat section of the grocery store as the top of it is covered with little indentations left by the tenderising tool. It is readily available already pounded. If you are unable to find it, you can pound it out and tenderise it very easily yourself. This method of tenderising does a great job of making a cut of steak which can usually a bit tougher more palatable. Cube Steak is the most common kind of steak used in that popular entrée Chicken Fried Steak. It is also much more affordable than other more tender cuts of beef, which makes it very family friendly as well!
WHAT DO I NEED TO COOK THIS CUBE STEAK RECIPE WITH GARLIC & PARSLEY BUTTER?
Like the meat itself, you need only a few simple and humble ingredients to prepare this meal!
|4 beef cube steaks (6 ounces each)|
|½ cup all-purpose flour|
|Salt and black pepper to taste|
|2 TBS light olive oil for frying|
|4 TBS butter at room temperature|
|2 TBS minced fresh flat leaf parsley|
|1 fat clove of garlic peeled and minced|
|1 tsp Worcestershire sauce|
HINTS & TIPS FOR COOKING THIS CUBE STEAK DINNER
Here are my sure-fire hints and tips to help your cube steak dinner be the best dinner ever!
1. Always read through the recipe completely several times before beginning. This can help to prevent you from making costly errors and helps to familiarise you with ingredients needed and methods used.
2. Always assemble all of your ingredients ahead of time so that you do not accidentally leave something important out. This also gives you the opportunity to nip to the shops if you are missing anything that cannot be substituted by what you already have.
3. Make your Garlic and Parsley Butter first. This way it has an opportunity to chill and take shape properly. It also helps the flavours to meld and really get into the butter. I like to chill it for at least an hour.
4. Because it contains fresh herbs and garlic, do not make the garlic and herb butter too far in advance. I would not make it anymore than one day ahead of using it.
5. You only want your butter to be at (barely) room temperature. You do not want it to be overly soft. You will have a hard time shaping it into a roll if it is too soft. I take it out of the refrigerator and let it sit on the counter for about half an hour. That is long enough. You really only want it to be soft enough that you can manipulate it easily.
6. Use a garlic press to crush your garlic. This will give you the best results. If you have to chop it, make sure it is minced quite finely. Nobody wants to chomp down on a huge bite of raw garlic.
7. Wash your parsley before using it and pat it dry really well with some paper kitchen towels. You do not want it to be wet. Chop the parsley using a sharp chef’s knife on a cutting board. Use only the leaves of the parsley. Place the leaves onto the board and pressing down/holding onto the tip of the knife with one hand, pass the blade of the knife quickly over the fresh leaves in a rocking motion moving it from side to side until you have your parsley the size you need. You may need to clean the leaves from the blade a few times, returning them to the pile of parsley as you chop.
8. I would buy my steak already tenderised if possible, but if not possible, you can tenderise it yourself by using a quality meat pounder or with any of these other methods. Meat pounders are readily available at most good kitchen shops and online. I would buy a stainless steel one, with a heavy head and nice handle grip.
9. If tenderising the steaks yourself, use some caution and do not go overboard. You do not want to tear the meat. If you have gotten yourself a proper quality meat pounder, a little bit of pounding will go a long way.
10. Season your meat generously with salt and black pepper.
11. Do not be tempted to over-flour your meat. A light dredging is all that is necessary. Be sure to shake off any excess flour.
12. Make sure your oil is good and hot before you fry the steaks. It should shimmer and be just shy of the point of smoking. You want to be able to cook your steaks quickly, and yet get a good caramelisation on them, which is where all the flavour is. If your oil is not hot enough they will stew instead of fry and you will never get a proper caramelisation. For this reason, also, do not try to cook too many steaks at once. Please cook them in batches no larger than two at a time.
HOW TO MAKE THIS CUBE STEAK RECIPE WITH GARLIC & PARSLEY BUTTER
You are going to love the simplicity and ease of this simple cube steak recipe. I guarantee! Try another one of my steaks, the Swiss steak, as well.
Begin by making your Garlic and Parsley Butter. Chop your parsley and your garlic very finely. I actually prefer using a garlic press for this, but if you are chopping it by hand, make sure you have it very finely minced.
Cream your butter together with the chopped parsley and garlic, along with the Worcestershire sauce and a healthy pinch of coarsely ground black pepper. Shape this mixture into a small roll and then wrap the roll in some plastic cling film. So long as your butter is not too soft this should not be hard to do. Place it in the refrigerator to chill for at least an hour.
If your meat has not already been tenderised, use a meat pounder, and carefully pound it out a bit to tenderise it. You can also use the dull side of a heavy knife to do this, pounding first in one direction and then again in the other direction. You should end up with criss-crosses on top of your steak. Place the tenderised steaks between two sheets of cling film, one at a time, and then using the flat side of your meat pounder, or a rolling pin, gently pound it out until it is roughly ¼ inch thick.
Pat dry with some paper towels and generously season with some salt and black pepper. Dredge in the flour, shaking off any excess.
Heat your oil until it is hot and cook your steaks two at a time in the hot oil, browning them first on one side and then on the other. Do not crowd the pan and try to cook them all at once, as it will cause the oil to cool down and you do not want your steaks to stew. You want them to achieve a nice caramelised crust on the outside surface. Remove and keep warm in a low oven. Repeat until all of your steaks are nicely golden brown.
Remove to a heated platter and top each steak with a slice of the chilled Garlic & Parsley Butter. Serve immediately.
SUGGESTIONS FOR SERVING CUBE STEAKS WITH GARLIC & PARSLEY BUTTER
We usually like to enjoy these quick, easy, and delicious steaks with simple side dishes. Some fluffy mashed potatoes go very well. To be honest, I keep bags of frozen mashed potatoes in the freezer. I have found that with a tiny bit of doctoring up they are just as good as making mashed potatoes from scratch and take a lot less time.
I cook them for a few minutes in a casserole dish in the microwave until I can whip them a bit with a fork. I then add a bit of cream or milk, some salt and pepper and perhaps a knob of butter. Sometimes I add a dash of minced onion or some garlic powder. If you want cheesy mash you can stir in a bit of grated cheddar. Try stirring in some chopped green onions or chives, with perhaps a bit of cream cheese. You really cannot go wrong!
I also like to serve these delicious Cube Steaks with a green vegetable. Broccoli, baby peas, string beans, or a combination all go very well.
Salad is also a good side dish to enjoy. Steak and salad are a quintessential combination of great taste!
I really think that no matter what you choose to serve with these steaks your family are going to be really pleased when you set this simple and easy entrée down in front of them. These Cube Steaks truly are delicious. That fabulously tasty butter really sets them off. Economical or not, this is a dish you can feel proud to serve your family any time!
- 4 beef cube steaks (6-ounces each)
- ½ cup al purpose flour
- Salt and black pepper to taste
- 2 TBS light olive oil for frying
For the butter:
- 4 TBS butter at room temperature
- 2 TBS minced fresh flat leaf parsley
- 1 fat clove of garlic peeled and minced
- 1 tsp Worcestershire sauce
- Cream together the butter, parsley, garlic, and Worcestershire sauce along with a pinch of coarsely ground black pepper. Shape into a small roll. Wrap tightly in plastic cling film and place in the refrigerator to chill for an hour or so.
- Place the cube steaks between two sheets of plastic cling film, one at a time and pound with the flat side of a meat pounder until roughly ¼ inch thick.
- Season all over generously with salt and black pepper. Dredge in the flour, shaking off any excess.
- Heat the oil in a large non-stick skillet over medium-high heat just until it starts to shimmer and is hot. Working with two steaks at a time, lay them into the hot oil in the pan.
- Cook for approximately 3 minutes on that side until golden brown. Flip the steaks over and cook for about a minute or so on the underside until golden brown. Remove and keep warm in a low oven.
- Cook the remaining two steaks in the same manner.
- Slice the parsley butter into pats and serve atop the hot steaks. We like to enjoy fluffy mashed potatoes and a green vegetable with these.
Amount Per Serving: Calories: 300
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.