Italian Minute Steaks Recipes

ITALIAN STEAKS

Steps:

• In a shallow bowl, whisk egg. In another shallow bowl, combine the bread crumbs, basil, oregano, salt and pepper. Cut steak into four pieces; dip each piece in egg, then coat with bread crumb mixture., In a large skillet, cook steaks in oil over medium-high heat for 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, heat sauce in a small saucepan. Spoon over steaks; sprinkle with cheese.

STEAK OUT, ITALIAN STYLE

Steps:

• For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven.
• Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks.
• Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving.
• Gill the portobellos (scrape the underbelly of caps) and thinly slice.
• Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes.
• Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks.
• Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm.
• Grab more ingredients: cream, cheese and chives.
• Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low.
• For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice.
• Chop bacon, if using.
• Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter.

SAUTEED MINUTE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, garlic salt and pepper. Add steaks, one at a time, and shake to coat. , In a large skillet coated with cooking spray, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm. Stir in the remaining ingredients; heat through. Serve with steaks.

EASY MINUTE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

SLOW-COOKER ITALIAN SMOTHERED STEAK

Steps:

• Cut beef into 6 serving-size pieces; sprinkle with seasoned salt and pepper. Layer beef and onion in 3- to 4-quart slow cooker. Pour pasta sauce over top.
• Cover and cook on Low heat setting 8 to 9 hours.
• About 20 minutes before serving, stir in tortellini and zucchini. Increase heat setting to High. Cover and cook 15 to 20 minutes or until tortellini are tender.

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

Steps:

• Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
• Generously season each steak with salt and ground black pepper. Set aside.
• Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
• Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
• Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
• Spoon broth and butter mixture over steak and serve.

ITALIAN MINUTE STEAKS

Steps:

• Sprinkle beef steaks with lemon-pepper seasoning. In 10-inch nonstick skillet, heat oil over medium heat. Cook steaks in oil about 10 minutes, turning once, until brown.
• Spoon half of the pasta sauce over steaks. Layer onion and bell pepper on top; spoon remaining sauce over vegetables. Sprinkle with cheese; reduce heat to low.
• Cover; simmer about 10 minutes or until sauce is hot and vegetables are crisp-tender.

MINUTE STEAKS PARMESAN

Steps:

• Beat together egg, water, and pepper.
• Combine crumbs and half the cheese.
• Dip steaks in egg mixture, then in crumbs.
• In skillet, brown steaks in hot oil.
• Drain on paper toweling.
• Arrange steaks in 10x6x1 1/2" baking dish; cover with pizza sauce and sprinkle with remaining cheese.
• Bake in 325 degree oven for 20 minutes.

ITALIAN STEAK

Steps:

• Brown meat in hot oil; remove to oven dish.
• Sauté mushrooms, garlic, onion and green pepper until soft.
• Stir in remaining ingredients.
• Pour over steak.
• Cover tightly and bake 1 1/2 to 2 hours in 325º oven or until meat is very tender.

COUNTRY FRIED MINUTE STEAKS

Steps:

• DO NOT DEFROST THE STEAKS, they must be frozen when cooked, otherwise they become a bit tough.
• Melt the shortening. Lower heat to medium or medium high.
• Dip FROZEN steaks in the Italian dressing, next into the crumbs until meat is completely covered.
• Pan fry meat in hot shortening over medium-high heat, long enough to brown both sides, no more than 2 minutes per side, and if the steak is very thin, that would be too long!