Quick Italian Cube Steaks
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How We Ate Our Quick Italian Cukes Steaks Today
How I Discovered Quick Italian Cube Steaks
I have an extensive cookbook collection, and the basis for this Quick Italian Cube Steak recipe was discovered in one of them: Reader's Digest Great Recipes for Good Health. I have discovered the basis for many of my recipes in this book, which is well worth owning. The particular recipe I have modified is Quick Steak Pizzaiola, which is made with minute steaks, not cubes steaks, which appear to be much thicker. So instead of cooking the steaks for only 30 seconds on each side, I have to cook cube steaks for about three minutes on each side. Even so, this recipe is quick.
Although the cube steak package I bought weighed 1.25 pounds, I have averaged the size of the steaks to 5 ounces each raw for the nutritional analysis. Some of the steaks were slightly larger than others.
Although the original recipe called for low-sodium crushed tomatoes, I used S&W Premium Organic Ready-Cut Diced Tomatoes, and I've always been happy with them.
The original recipe calls for dried oregano. I happen to have some growing in my yard and I decided to use fresh and dried, since I really like oregano. Feel free to use as much as you want. You can also add other Italian herbs, such as basil, fresh or dried, if desired. The more you add, the tastier and more nutritious it will be. The original recipe calls for black pepper, but I don't like it and left it out. I didn't include pepper in the ingredients.
I suggest that the first time you make this , you follow my recipe, except for adding pepper or basil to taste. Next time you might have a better idea of what you might want to do to make this recipe your own.
Cook Time for Quick Italian Cube Steaks
Ingredients for Quick Italian Cube Steaks
Ingredients for Quick Italian Cube Steaks
- Four 4-6 ounce cube steaks, raw
- 1 tablespoon olive or other vegetable oil
- One 14.5 oz can diced tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or one tablespoon fresh), crumbled or chopped, depending on form
Instructions: The Quick Version
- Heat oil in large skillet until it is bubbly but not smokey
- Cook cube steaks in hot oil for about three minutes per side. Sprinkle salt on each steak before cooking and after turning. When steaks are done, juices should run clear with no red juice left. Steaks will also have shrunk and gotten thicker. See before and after pictures in illustrated instructions.
- While cooking steaks, mince or press garlic and crush or cut (if fresh) oregano or other spices so they are ready to add to sauce. Open can of tomatoes.
- When steaks are done, move them with a slotted spatula into a heated shallow baking dish big enough to hold all four steaks. (You want any juices to remain in skillet. ) Cover steaks to keep them warm.
- Add tomatoes and herbs to pan juices. Boil on medium high until mixture is thick and juice doesn't run.
- When tomato mixture has thickened, spoon it evenly as possible over the steaks in the dish and serve before it gets cold.
Instructions: The Illustrated Version
This Recipe is Suitable for Blood Type O
If you are following the diet guidelines for Eat Right for Your Type, this recipe will work for you. The beef and olive oil are beneficial and the other ingredients are neutral.
Eat Right for Your Type
Nutritional Analysis of Quick Italian Cube Steaks
|Serving size: 1 4-6 oz cube steak|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 2 g||10%|
|Carbohydrates 1 g|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 53 g||106%|
|Cholesterol 129 mg||43%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
What to Serve with Quick Italian Cube Steaks
Today was a hot day, so I made a Creamy Cucumber Salad to serve with this. It's really easy, and I was too lazy to make the green salad I should have made. Maybe I will when I serve the leftovers. ( Recipe makes four steaks and there are only two of us. ) Instead of a starchy vegetable or salad, I just had toasted bread. Kosta had whole wheat, but I like garlic sourdough, buttered, with anything Italian.
If it were winter, I would have made baked potatoes, which are very good with this. In summer a potato salad might do the trick. A macaroni salad might also be a good starch accompaniment. Or you could always have corn on the cob.
If you don't have a green salad, any green vegetable would be tasty. Steamed Broccoli is always good, and it's packed with nutrients. Zucchini stir fired with onions might also hit the spot, since zucchini and tomatoes are friends. It really doesn't matter, as long as it's green.