How to Cook Cube Steak
Learning how to cook cube steak the right way, and you'll have a flavorful meal that makes you feel like you've eaten in a steakhouse, without the dent in your wallet.

Cube steak is an economical cut of beef--it's top round or top sirloin (a tougher cut from the back side of the cow) that's tenderized by pounding it out with a meat mallet. This creates a rather thin steak, which is why it's often referred to as "minute steak." Who doesn't want a meal that saves you money and time?

Cube steak is the main component in chicken fried steak: The steak is breaded and deep-fried, then served with gravy. For a healthier option, try cooking it Milanese-style: The cube steak is breaded and browned in olive oil, then served over a salad with a squeeze of fresh lemon. Other cube steak dishes include beef stroganoff, beef rolls and beef stew.

Transcript
-Hey, it's chef lovely here, and today, we're gonna make Cube Steak Milanese. Here are the ingredients: 4 plum tomatoes, seeded and chopped; 1/2 cup diced red onion; 1/2 teaspoon salt divided; 1 egg plus 1 egg white; 1/2 cup plain dried bread crumbs; 1/4 cup grated Pecorino Romano or Parmesan cheese plus 1/4 cup plus 1/4 shaved divided, which I will be using today; 2 tablespoons minced fresh parsley; 1 pound cube steak cut into 4 portions; 1/2 teaspoon freshly ground pepper, divided; 6 teaspoons of extra virgin olive oil, also divided; 4 cups baby arugula, chopped; 3/4 cup thinly sliced fresh basil leaves; 1 tablespoon fresh lemon juice plus lemon wedges for garnish. Okay, so let's begin this dish. We're gonna take our tomatoes, which I have here in this bowl. We're gonna mix in our red onion. And we're gonna season it with a little bit of salt and pepper. So, what's gonna happen? The is salt is gonna pull out any moisture that we have in our vegetables because later on we're gonna mix this in with our arugula. Let's make a beautiful salad underneath our cube stake. So, we're gonna give this a nice light toss, and then we're gonna set this to the side, and we're gonna just let it chill out and do with sting while we make our protein, okay. So, let's get that out the way. Now, we have to set up a station. We are going to coat this in some delicious bread crumbs, and I wanna make sure that we get a crispy golden brown crust. So, here we go. I'm going to season our cube steak with a little bit of salt and pepper just like this. Make sure that we are seasoning every layer here and let's flip this over, so that we season both sides, fantastic. So, little bit more salt and pepper here, great, and pepper. There we go. Okay. So, on 1 plate, I'm gonna take bread crumb here, and we're gonna take half of that parmesan cheese just like that, give that a quick little mix with your hands here just to make sure that that parmesan cheese is well incorporated and mixed, okay, give that a little shaky shake, there we go. Now, step 2 on the process, we're gonna take that egg and that egg white. We're gonna season it, little bit of salt, little bit of pepper, and we're gonna whisk this back, and then we're gonna put that into our second dish here, okay, fantastic, easy breezy. Pop that right into our dish here. There we go. Now, I'm gonna take some our oil here, and we're gonna heat this pan. So, after we're done braiding, we'll be ready to do directly on the fires. Let's get this hot, medium heat, and that's gonna get warm. So, let's go ahead and start. We're gonna show you how we take 1. We're gonna dip into our egg. Take your time here. There's no rush. Be very, very delicate with it, and then straight into our bread crumbs, just like this. So, crispy golden brown on the outside, really tender melting in mouth on the inside. So, there we go. I'm gonna finish up our last 3 remaining pieces, and then when we come back, I'm gonna show you how we go right into the pan. Okay, so all of our cube steak has now been breaded in our bread crumbs. So, let's go into our skillet here. There we go. There is 1. There is 2, 3, last one, 4. There we go. Fantastic, so we're gonna let this cooked until they are nice and golden brown on both sides. I'm gonna give my hands a wash and clean up my station a little bit, and then when we come back, we're gonna put together our remaining ingredients for our delicious meal. So, our cube steak has been sauteing in our oil here. Both sides are golden brown and absolutely delicious. So, what we're gonna do. We're gonna take this out. We're gonna put them on a plate. If you have a little bit of foil, you can tint that as well. It's gonna keep all of the moisture in. It's gonna keep it nice and hot and it's gonna be waiting for your on your way to eat. Okay, so let's go back to our bowl of tomatoes, red, onion, and a little bit of salt of pepper, as you see, these just a little bit of liquid coming out of the bowl and that's exactly what we wanted to achieve. So, this is gonna be absolutely delicious. So, let's go ahead and add in our remaining ingredients. So, we have little bit of parmesan cheese left over. We're gonna add that in. We have our parsley. We're also gonna add in some basil, so a nice liquor sheet kind of bite. We're gonna season with some salt and pepper of course. For little bit of a acidity, we're gonna add in some lemon juice as well. Don't forget, we also have a little bit of that oil, so we're gonna add that in. It's kind of making a dressing if you will. So, let's give this a toss, fantastic, okay. Now, our last ingredient is our baby arugula here. This is gonna be the body of our dish. So, let's go ahead and add that in, last little bit here. So, let's go back in, lightly toss it, bring all of those ingredients from the bottle to the top. We wanna make sure that every bit of piece of arugula has a little parmesan, has some tomato, has a little bit of olive oil, salt, pepper, and there we go. Okay, so here we go. Let's plate this dish, beautiful plate here. I am going to take my tomato. Arugula salad, and we're gonna make 1 nice big file right in the middle of the plate just like that. Okay. This is my portion here for late. Okay, now let's go in for our cube steak. I think wanna do-- we're gonna nestle it right on the top just like that, and let me tell you, you're gonna be the star of the show for dinner tonight. I want you to go home, make this meal, enjoy it. It's crispy, it's delicious. It has the tomatoes. It has the arugula. You absolutely gonna love this dish. So, when you sit down for dinner don't forget to save me some.
What You'll Need
  • 4   plum tomatoes, seeded and chopped
  • 1/2  cup diced red onion
  • 1/2  teaspoon salt, divided
  • 1   egg, plus 1 egg white
  • 1/2  cup plain dry breadcrumbs
  • 1/4  cup grated Pecorino Romano, or Parmesan cheese plus 1/4 cup shaved (see Tip), divided
  • 2   tablespoons minced fresh parsley, (optional)
  • 1   pound cube steak, cut into 4 portions
  • 1/2  teaspoon freshly ground pepper, divided
  • 6   teaspoons extra-virgin olive oil, divided
  • 4   cups baby arugula, chopped
  • 3/4  cup thinly sliced fresh basil leaves
  • 1   tablespoon fresh lemon juice, plus lemon wedges for garnish


Step By Step
1
Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.
2
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
3
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
4
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
Tip:
1
Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.


More Recipes
The economical cube steak is elevated to new heights in this recipe. The salad, with chopped arugula, basil, tomatoes, onion and sharp Italian cheese, is the picture of summer simplicity; all it needs is olive oil and lemon to dress it.
Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.

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