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
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
Next we will need 2 tablespoons of olive oil for searing and some kosher salt, ground black pepper, garlic powder and onion powder
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
Add the crushed red and bay leaves to the pan
Cook 1-2 minutes until lightly smoking and aromatic
Peel and chop the onions and garlic
Add them to the pan and cook for 5-6 minutes or until they start to brown and are lightly translucent
Next we will need 1 cup of dry red wine (like a Cabernet) and one 6 ounce can of tomato paste
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
Add the crushed tomatoes into the pan
Mix to combine and bring to slow boil
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
What you should end up with is a rich delicious sauce and fork tender meat!
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)!
Enjoy!!!
Simply Sundays! ~ Italian Cube Steaks
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
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Meat Tenderizer
© Simply Sundays 2016
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