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Peppery Cube Steak

Peppery Cube Steak

Nutrition Facts
  • cal. (kcal) 408
Peppery Cube Steak
  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 20 mins at °F
  • Cook: 4 mins
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Ingredients

Tomato Salad
  • 2 pounds beefsteak or plum tomatoes, seeds squeezed out, chopped
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons shredded basil
Potatoes and Steak
  • 2 1/2 pounds fingerling potatoes, larger potatoes cut in half
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 beef cube steaks, about 4 ounces each
  • 3/4 teaspoon Montreal steak seasoning

Directions

Tomato Salad
  1. In a medium-size bowl, combine tomatoes, garlic, olive oil, vinegar, salt, pepper and basil. Cover and refrigerate for 20 minutes.
Potatoes and Steak
  1. Heat oven to 450 degrees . Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place potatoes in the baking pan and toss with 1 tablespoon of the olive oil. Season with salt and pepper. Bake at 450 degrees for 20 minutes, stirring once, or until fork-tender.
  1. Heat remaining tablespoon olive oil in a large nonstick skillet over medium-high heat. Season both sides of steaks with Montreal steak seasoning. Saute meat in batches, for 2 minutes, then turn and saute for an additional 1 to 2 minutes, until medium-rare.
  2. Serve steaks immediately with roasted potatoes and tomato salad.

Nutrition Information for Peppery Cube Steak

Servings Per Recipe: 6
PER SERVING: 408 cal., 15 g total fat (4 g sat. fat), 48 mg chol., 321 mg sodium, 40 g carb. (4 g fiber), 31 g pro.

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