Tuesday, January 23, 2007

Cube Steak with Sauteed Mushrooms


I don’t often eat steak. I mean sometimes I love to go to a Steakhouse and eat a nice juicy NY Strip, but it doesn’t happen a lot – not only because it can be costly, but also because it doesn’t do as much for me as I would like. That being said, there are times when I do crave a steak at home, but don’t feel like fussing with a big ol’ piece of meat. That’s when I grill a cube steak, and pair it with some sautéed button mushrooms. Cube steak isn’t a popular piece of meat. I don’t know why exactly. It’s simply a cut of beef that is tenderized in a big way. Cube steak is also fairly cheap and you can even buy Kosher cube steak, if you are so inclined (I prefer to do so because the meat looks prettier).


Cube Steak with Sautéed Mushrooms Recipe
Serves 2
2 4-6 ounces pieces of cube steak
2 T olive oil or 2 T butter (butter is better, but olive oil is healthier – you decide)
2 cloves garlic, pressed
8 ounces button mushrooms, sliced
1 small shallot, finely chopped
¼ cup white wine
1 tsp fresh lemon juice
Handful of chopped fresh parsley
Salt and pepper to taste
Mushroom Sautee:
1. In a medium-size sauté pan, heat the olive oil on medium-high heat. Add garlic and shallot and cook until the shallots soften – about 4 minutes.
2. Add the mushrooms to the pan. Let the mushrooms cook down a bit.
3. Once the mushrooms have slightly softened, add the white wine. Lower the heat and let the mushrooms simmer in the wine for about 5 minutes.
4. Add lemon juice, parsley, and salt and pepper to taste.
5. Serve over cube steak.
Cube Steak:
1. Heat grill on medium-high heat or heat broiler.
2. Place the steaks on the grill or in the broiler (if using broiler – keep steaks at least 3 to 4 inches from heat source).
3. Cook the steaks to the desired doneness – beware: cube steak cooks much faster than a Strip or Filet Mignon. If you want rare or medium, cooks the steaks for no more than 2 minutes per side.
4. When done, sprinkle with salt and pepper and serve with mushrooms.
By the way, you'll notice from the photograph that I added a nuked sweet potato to my meal. It is so easy to make. Just puncture a sweet potato several times with a fork or knife, wrap it in a paper towel, and nuke it for 6 minutes on high. Afterwards, you can add whatever toppings you like. It's good stuff.

1 comment:

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