Minute Steaks

This is another dish from my childhood; my father used to make it often. Minute steaks, also known as cube steaks, aren't steak at all; they're tenderized cuts of top round beef. They're fabulously inexpensive (sometimes you can even find them less per pound than ground beef), which make them very attractive when you need a cheap red meat fix. However, you have to braise them for a good length of time to break down the connective tissue. Your patience will be rewarded with fork-tender meat and a tasty, savory gravy.

1 - 1.5 pounds cube steak
1 medium onion, chopped finely
4 cloves garlic, minced
Olive oil
Salt & pepper
1/2 cup all-purpose flour
2 cups beef broth
2 cups water
1 tablespoon grill seasoning
2 tablespoons cornstarch
2 tablespoons flat leaf parsley, chopped (optional)

Warm up one tablespoon of olive oil over medium heat in a large, deep sided pan. Add the onions and cook gently until they start to turn translucent and soft, about 10 minutes. Throw in the garlic and cook until fragrant, another 3 minutes. Turn off the heat and pour the onions and garlic into a small bowl.

Add another tablespoon of olive oil to the pan and warm up over high heat. Season both sides of the steaks liberally with salt and pepper. Spread the flour out in a plate, and sprinkle in about a teaspoon each of salt and pepper. Toss the seasonings through the flour, and dredge each piece of steak in it, shaking off the excess. Lay the steaks in the pan and cook for 4-5 minutes on each side to get a nice sear. Once both sides are browned, pour in the beef broth, water, and the onion/garlic mixture. Stir in the grill seasoning. Let the liquid come up to a boil, then turn the heat down to low and clamp on a lid. Let the steaks simmer for an hour, flipping them over half way through.

When the hour is up, taste the cooking liquid for seasoning and add salt and pepper if needed. Dissolve the cornstarch in two tablespoons of cold water and pour into the pan. Give it a minute to thicken, and if it's not thick enough for you, feel free to add another slurry, using only 1 tablespoon of cornstarch this time. Stir in the parsley if you have it.

Serve a piece of steak and plenty of gravy in a shallow bowl over rice, mashed potatoes, or egg noodles.


Yep, I still don't have any flat leaf parsley on hand--I forgot about buying it at the store the other day. I'm sure the pretty flecks of green would have made this picture look less, well, poo like!

Rating: This is awesome

It ain't pretty, but it tastes really good on a cold night in December.