Italiano

Italian Cube Steaks

Cube steak is typically a cut of meat from a beef round or chuck, that has been run through a tenderizer, forming cube-like marks, hence the name

This can be a tougher cut of meat but we are going to braise this in sauce and make it fork tender

Here I have about 3 pounds of cube steak

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Even though they went through a tenderizer already I’m going to pound them out some more

Cover them in cling wrap first to prevent meat and blood from flying around the kitchen

Pounding them out will flatten them considerably, so I’m going to also cut the larger ones in half

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Next we will need 2 tablespoons of olive oil for searing and some kosher salt, ground black pepper, garlic powder and onion powder

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 Sprinkle each steak with the seaonings

Heat 2 tablespoons of olive oil over medium high heat in an oven proof pan

Add the cube steaks in but don’t over crowd them (we will cook these in batches)

Sear for 2-3 minutes on the first side

Season the back side then flip and sear 2-3 minutes more

Remove and set aside.  Repeat until they are all seared

Preheat your oven to 350 F

Next we will need 1 onion, 3 garlic cloves 2 bay leaves 1 teaspoon of crushed red pepper

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Add the crushed red and bay leaves to the pan

 Cook 1-2 minutes until lightly smoking and aromatic

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Peel and chop the onions and garlic

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Add them to the pan and cook for 5-6 minutes or until they start to brown and are lightly translucent

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Next we will need 1 cup of dry red wine (like a Cabernet) and one 6 ounce can of tomato paste

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Add the wine to the pan to deglaze it scraping up any bits from the bottom

Cook for 4-6 minutes to allow the alcohol to burn off

Add in the tomato paste and mix everything to combine

Next we will need two 28 ounce cans of crushed tomatoes

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Add the crushed tomatoes into the pan

Mix to combine and bring to slow boil

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Nestle your cube steaks in the sauce

Pour any meat juices from the sheet pan into the sauce, this will enhance the flavor

Cover with tin foil or a lid

Place into the oven and cook for 2 hours or until the meat is nice and tender

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What you should end up with is a rich delicious sauce and fork tender meat!

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Sprinkle with some fresh chopped parsley and serve with a side of pasta, parmesan cheese and crushed red pepper (glass of red wouldn’t hurt either)!

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Enjoy!!!

Simply Sundays! ~ Italian Cube Steaks

  • Servings: 6-8
  • Time: Prep 20 Min, Cook 2 Hours
  • Difficulty: Medium
  • Print

Ingredients

3 pounds of cube steak

a sprinkle of kosher salt, ground black pepper, garlic powder and onion powder

1 tablespoons of olive oil

1 teaspoon of crushed red pepper

2 bay leaves

1 onion chopped

3 garlic cloves chopped

1 cup of dry red wine (like a Cabernet)

1- 6 ounce can of tomato paste

2- 28 ounce cans of crushed tomatoes

kosher salt and ground black pepper to taste

fresh chopped parsley

1 pound of your favorite pasta cooked and drained (optional)

Directions

Cover the cube steaks in cling wrap and pound them out using a meat tenderizer.  Flip and repeat on the other side.  If some seem a lot bigger then others after using the tenderizer cut them in half

Sprinkle each cube steak with kosher salt, ground black pepper, garlic powder and onion powder.  Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat and lay in as many as you can fit without over crowding.  Season the other side.  Sear for 2-3 minutes then and flip and sear another 2-3 minutes. Remove and set aside while you sear the rest

Preheat your oven to 350 F.  Turn the pan down to medium.  Add 1 teaspoon of crushed red pepper and 2 bay leaves to the pan and cook for 1-2 minutes until lightly smoking and aromatic

Peel and chop 1 onion and 3 garlic cloves, cook for 5-6 minutes, or until the onion softens and becomes translucent.  Add in 1 cup of red wine to deglaze the pan, being sure to scrape up all the bits.  Cook for 4-6 minutes to allow the alcohol to burn off

Add in one 6 ounce can of tomato paste and mix everything to combine.  Add in two 28 ounce cans of crushed tomatoes, season with kosher salt and ground black pepper to taste.  Bring to a slow boil

Nestle your cube steaks in the sauce, cover with tin foil or a lid.  Place into the oven and cook for 2 hours or until the meat is nice and tender

Serve sprinkled with some fresh chopped parsley with pasta, parmesan cheese and crushed red pepper (optional)

Tools used to make this recipe

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

Wilton Recipe Right 3 Piece Cookie Pan Set

OXO Good Grips Meat Tenderizer

© Simply Sundays 2016
All rights reserved

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