Best Garlic Cube Steaks Recipes

GARLIC CUBE STEAKS

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.

SARASOTA'S TENDER GARLIC CUBE STEAKS

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.

ROSEMARY & GARLIC COATED PORK CUBE STEAKS

Steps:

• Place flour, walnuts, parmesan, rosemary and garlic powder in food processer and process for 1 - 2 minutes till coating consistence; place mixture in a pie plate and set aside.
• Heat the oil in skillet.
• Season cube steaks with salt and pepper; then dredge in the flour mixture.
• Cook for 3-5 minutes on each side depending on size of meat.
• Serve immediately.

GARLIC, ONION AND LEEK CUBE STEAKS

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!

GARLIC CUBE STEAKS

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.