Italian BBQ Cube Steak (Rachel Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 610 |
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Rachael turns an inexpensive cut of meat into a delicious dinner. The whole family loves this! I serve it with salad and some orzo tossed with parmesan cheese, a little butter, and fresh-ground pepper. Ingredients:
2 tablespoons evoo extra virgin olive oil |
4 beef cube steaks (about 2 pounds total) |
salt & fresh ground pepper |
1 slice pancetta (optional) or 1 slice bacon, chopped (optional) |
1/2 medium onion, chopped |
1 garlic clove, finely chopped |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
1 teaspoon worcestershire sauce |
1 (8 ounce) can tomato sauce |
Directions:
1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the steaks with salt and pepper, and sear in the pan (working in batches if need be) until the steaks have a nice crust on the outside, about 3 minutes per side.
2. Remove the cooked steaks from the skillet and reserve warm on a plate. Return the skillet to medium-high heat and add the pancetta or bacon, if using. Cook until golden brown and crispy, about 5 minutes.
3. Add the onion and garlic to the pan, and cook until tender, about 5 minutes. Add the balsamic vinegar, brown sugar, Worcestershire and tomato sauce to the pan, season with salt and pepper, and bring up to a bubble. Reduce the heat to medium and simmer the sauce until lightly thickened, 3-4 minutes.
4. Serve the steaks with a hearty pour of the Italian BBQ sauce and a fresh green salad alongside.
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