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Cubed Steak ideas

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I'm new to living on a small southern farm with a few cattle raised for personal consumption. I found out we are getting half a steer this week. All hamburger, cubed steak and t-bones. I know what to do with the burger and t-bones. At a loss at what to do with the cubed steaks. I'm not a big country fried steak person. Anyone have ideas? Apparently I'll have QUITE A FEW cubed steak packs. Like maybe 15 - 20 or so! ; /

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  1. Swiss steak - dusted with flour, browned, cooked in a mushroom or brown sauce.

    1. How about "Steak Diane"...Season cubed steak with salt and pepper. Pan fry. Remove from pan. Add to pan, 4 tablespoons of butter, 1 teaspoon of lemon, 1 teaspoon of worcheshire sauce and 1 teaspoon of dijon mustard. Stir together to create sauce, pour over browned steak. Serve with rice or noodles.

      1 Reply
      1. re: sarahbeth

        Steak Diane has my name all over it. Swiss steak on alternating days.

        THANKS YOU TWO!

      2. Here's what I do with cube steaks (and this is no one's recipe but mine, so no copyright issues):

        Cube Steak Marinade

        1/2 cup olive oil
        1/4 cup Worcestershire sauce
        6 tablespoons soy sauce
        1/4 cup minced garlic
        1/2 medium onion, chopped
        1 tablespoon pepper
        1 tablespoon crushed dried rosemary
        3 tablespoons steak seasoning
        3 tablespoons steak sauce (e.g. A-1 or similar)

        A couple lb. of cube steaks

        Pour just enough of the marinade into a glass baking dish to cover the bottom. Layer in your cube steaks and pour more of the marinade over each layer. Cover and refrigerate overnight.

        The next day, fire up your grill and cook 'em. Discard any remaining marinade.

        2 Replies
        1. re: romansperson

          NICE!

          Question: apparently because our cattle are organic / grass / hay fed, they are VERY tough. I was told be prepared to cook slow and long cuz otherwise they will be tough.

          Will these recipes work to tenderize at all?

          Will marinading overnight make it tender?

          I'm curious... THANKS!

          1. re: hexepatty

            Check the wiki article on 'swiss steak'. Your cube steak packages probably have already been mechanically tenderized by 'cubing' or 'swissing'.
            http://en.wikipedia.org/wiki/Swiss_steak