MINUTE CUBED STEAKS WITH GARLIC-PARSLEY BUTTER
For a classic steak supper in under 30 minutes to make cubed steaks with garlic-parsley butter , we combine quick-cooking sirloin steak tips with a simple red wine pan sauce.
Minute Cubed Steaks with Garlic-Parsley Butter
WHY THIS RECIPE WORKS: MINUTE CUBED STEAKS WITH GARLIC-PARSLEY BUTTER, or cubed, steaks are cut from the relatively tough round and tenderized in a butcher’s tenderizing machine. They can be a delicious, easy, and inexpensive dinner—but they can also be tough, chewy, and bland if they’re not properly cooked. To eliminate any lingering toughness, we pounded the steaks to an even ¼-inch thickness. For an exceptionally crisp, browned crust, we dredged the steaks in flour and seared them in a hot skillet with plenty of oil. A simple herb butter flavored with garlic, parsley, and Worcestershire mixed with the steaks’ juices to make a rich and flavorful sauce that belied their inexpensive price tag. Serve with mashed potatoes.
You will Need to make MINUTE CUBED STEAKS WITH GARLIC-PARSLEY BUTTER
1 tablespoon unsalted butter, softened
2 teaspoons minced fresh parsley
1 small garlic clove, minced
½ teaspoon Worcestershire sauce
Salt and pepper
2 (6-ounce) beef cubed steaks
½ cup all-purpose flour
2 tablespoons vegetable oil
1. Combine butter, parsley, garlic, Worcestershire, and ⅛ teaspoon pepper in bowl; set aside.2. Lay each steak between 2 sheets of plastic wrap and pound until roughly ¼ inch thick. Spread flour in shallow dish. Pat steaks dry with paper towels and season with salt and pepper. Working with 1 steak at a time, dredge steaks in flour.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay steaks in skillet and cook until well browned on first side, about 3 minutes. Flip steaks and cook until well browned on second side, 1 to 2 minutes. Drain steaks
briefly on paper towel–lined plate. Serve steaks with seasoned butter.