Best Moroccan Cube Steaks Recipes

MOROCCAN CUBE STEAKS

Moroccan Cube Steaks image

This would be Moroccan inspired rather than something that is actually eaten in Morocco. It is quick and easy and has a nice flavor. Any pepper will do but if you use a yellow or orange one the dish is prettier. This is good served over coucous.

Provided by Cookie16

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb beef cube steak (4)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons vegetable oil, divided
1 small bell pepper, thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup water, divided
1 cup salsa
1 tablespoon brown sugar
2 tablespoons fresh cilantro, chopped

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.

Nutrition Facts : Calories 235.9, Fat 11.3, SaturatedFat 3.4, Cholesterol 66.9, Sodium 608.5, Carbohydrate 8.6, Fiber 1.5, Sugar 5.8, Protein 24.8

BERDEAN'S CUBE STEAK

Berdean's Cube Steak image

My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper.

Provided by gerhart

Categories Meat and Poultry Recipes Beef Steaks

Time 2h15m

Yield 4

Number Of Ingredients 5

Ingredients

4 (4 ounce) cube steaks
salt and pepper to taste
¼ cup all-purpose flour
⅓ cup vegetable oil
1 teaspoon beef bouillon granules

Steps:

Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

Nutrition Facts : Calories 394.7 calories, Carbohydrate 6.1 g, Cholesterol 70.8 mg, Fat 29.2 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 7.2 g, Sodium 168.5 mg, Sugar 0.1 g