Garlic Onion And Leek Cube Steaks Recipes

Steps:

• In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
• Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.

Steps:

• Preheat broiler.
• Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
• Heat a large skillet or a cast iron griddle to high.
• Toast the bread under broiler and reserve.
• Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
• Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.

Steps:

• Breading -- First I take my saltines in a large baggie and close and then pound with my mallet, rolling pin, heavy pan, roll with your rolling pin. Anything you want to crunch them up. You can use your food processor too, but then you need to clean it. The baggie is the easy method.
• Pour the crumbs into a small pie pan or small bowl and add the paprika, thyme, salt and pepper and mix well.
• Steak -- In a small bowl or dish, add the eggs and worcestershire sauce, mix and then dredge each piece of meat into the egg mixture and then into the saltine crackers. and set on a plate to the side as you heat up the pan.
• Saute -- Heat a large non stick pan to medium high heat and add the oil and then saute until brown on each side. Just a couple of minutes. Then add in the onions, leeks, fresh and roasted garlic and the tomato paste mixed with the cup of water. Cover and reduce to low and cook 40 minutes until the beef is tender. Once the beef is tender remove the beef to a plate and cover. Keep remaining tomato sauce, onions and leeks in the pan.
• Sauce -- In the same pan mix the corn starch and broth and stir well. Add it to the sauce and bring to a boil to make a nice sauce. Add in the parsley and cook another 3-4 minute on medium high to slightly reduce. Season with salt and pepper if necessary and add the steak back in to heat up.
• Serve -- Each plate gets a steak and top with any additional gravy if desired and then a spoon of the onions and leeks. This is wonderful served over buttered noodles. ENJOY!
• Old Fashioned Comfort Food!

Steps:

• ~mince onion and garlic and add to bowl.
• ~cut a strip of lemon or lime zest, mince and add to bowl.
• ~add salt, pepper, rosemary, garlic powder and olive oil to bowl, mix all together.
• ~place steaks in Ziploc bag, flat.
• ~rub 1/2 contents of bowl over steaks, flip bag over, and rub other 1/2 over the other side of steaks.
• ~slice lemon or lime center-wise, and place a few rings on top of steaks, only on one side (unless you like slightly more sour steaks).
• ~pour soya sauce over steaks, flip bag and pour some on other side.
• ~add Teriyaki and Worcestershire sauce, and bourbon or whiskey last.
• ~close bag almost all the way, and then squeeze out trapped air - careful to not let marinade out.
• ~place in fridge, flat, for overnight or even 1-3 days for maximum tenderness, and ever so often squish bag and flip it over.

Steps:

• Sprinkle steaks with salt and pepper.
• Heat 2 t. oil in skillet over medium heat.
• Add steaks and cook 6-7 minutes, turning once.
• Transfer steaks along with any juice to a plate.
• In same skillet, heat 1 t. oil.
• Add pepper, cumin, cinnamon and 1/4 cup water and cook about 5 minutes.
• Add salsa, brown sugar and other 1/4 cup water and heat to boiling.
• Boil and stir 1 minute.
• Turn heat to very low, add steaks and cilantro and heat til through.

Steps:

• Preheat oven to 325 degrees F. Grease a 9" x 13" baking pan.
• Place cube steaks in prepared pan. Sprinkle with pepper. Pour soda over top of steaks, then sprinkle with onion Spread soup over the top.
• Bake in preheated oven 1 hour or until done.

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.
• Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.
• Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

Steps:

• Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have.
• Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning.
• Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes.
• Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks.
• Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking.
• Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper.
• Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.