Marinated Cube Steaks Recipes

GARLIC AND LIME MARINATED CUBE STEAK

Steps:

• Season cube steak pieces with salt and pepper and place in shallow dish. Pour lime juice and sprinkle garlic over pieces and turn to coat on both sides.
• Place in refrigerator for at least four hours and up to overnight. Turn once or twice during the marinating time to insure marinade is even.
• Remove from refrigerator and allow to sit at room temperature while preparing onions.
• Heat 2 tablespoons of coconut oil in large skillet.
• Saute onions over medium heat until they are very soft and beginning to take on a golden color (10-20 minutes). Remove onions and set aside in bowl, squeeze additional lime over them and mix.
• Increase heat to medium-high and heat remaining 2 tablespoons of coconut oil in same skillet. Add steaks and cook about 2 minutes per side, flipping when you begin to see the juices rising to the surface.
• Serve steaks topped with onion mixture and garnished with chopped parsley.

SEASONED CUBE STEAKS

Steps:

• In a large resealable plastic bag, combine the soy sauce, garlic and onion; add cube steaks. Seal bag; turn to coat. Refrigerate for 30-45 minutes, turning once. , Discard marinade. Place steaks on a greased broiler pan. Broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness.

MARINATED CUBE STEAKS

Steps:

• Mix soy sauce, garlic and onion in a resalable bag. Add steaks and coat.
• Let sit in refrigerator for 30 minutes to an hour (the longer they marinate the bolder the flavor).
• Drain and discard marinade. Broil for 5 minutes each side or until desired doneness.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

CUBAN MARINATED STEAK

Steps:

• Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

CUBE STEAK WITH CUBAN LIME MOJO

Steps:

• Smash and peel garlic and place in a mortar; sprinkle with salt and let sit for 5 minutes to soften the garlic.
• Use the pestle to form the garlic and salt to a paste; in a small bowl, combine the garlic paste, oregano, cumin, pepper, lime juice and orange juice.
• Place the steaks in a single layer in a baking dish; pour the marinade over and let sit about 20 minutes.
• Heat a skillet over high heat, add oil, and cook the onions and peppers, while stirring, until softened, anout 2 minutes; remove to a bowl.
• Place steaks into the skillet and cook for 2 minutes, then flip and cook another 2 minutes.
• You will probably have to do this in two batches.
• Return the onions and peppers, along with the steaks, to the skillet, cover, and cook another minute.
• Place steaks on a serving plate covered with the onions and peppers.
• If desired, you can cook the marinade for a couple of minutes and spoon that over the steaks.

TENDERIZE CUBE STEAK

Steps:

• Whisk together 2 eggs and the can of evaporated milk in a bowl.
• Place the cube steaks in the milk and turn them to coat them in the mixture. The soaking time depends according to how tough the steaks are and how tender you would like them to be. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight.
• Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Allowing the steaks to warm up allows the milk to penetrate the meat more, which further tenderizes your steak.
• Coat the steaks in your flour/cracker mixture and fry them as your recipe directs.
• Tips: For even more tender steaks, place them between two sheets of waxed paper and pound them with a meat mallet before you soak them. Can use zip bag to marinate.