If you’re looking for an economical beef option, cube steak is a hidden gem. It’s generally priced per pound just above ground beef. While it can be a tough cut of meat, tenderizing helps. Sometimes, you can even purchase this cut from a processor that has mechanically tenderized the meat for you. If not, you can tenderize the meat yourself by flattening the cut with a meat tenderizer like this one. Cube Steak in Gluten Free Gravy with Onions is a quick recipe to prepare. It makes for a perfect weeknight meal.
PREPARATION
To prepare the cube steak, be sure that it is completely thawed out. Use a paper towel to pat the steak dry. As pictured, this cube steak was machine tenderized by the meat processor. If your cube steak has not be tenderized, use a meat tenderizer like this one to smash the cuts thin. (Affiliate link) This breaks down the tough connective tissues so that the steaks will be more tender after cooking.
Apply any desired seasoning and the dredge each steak through the flour mixture. Before placing the steaks in the pan, be sure that the pan is hot. Once the pan is hot, add the oil and heat the oil too.
COOKING
Sear the steaks for 2-4 minutes on each side. This does not cook the steak all the way through, but creates a brown crust out of the flour mixture. If the pan looks dry when it’s time to flip, add some more oil before flipping. It’s okay if you lose some of the crust when you flip the steaks. You might have some stick to the pan. It’ll be incorporated into the gravy. After searing the steaks on each side, remove them from the pan to make the gravy.
THE GRAVY
After removing the steaks from the pan, add oil or butter, then add the sliced onion. Sauté the onion. If the pan is dry or too much crust has burned to the bottom, pour in a few ounces of beef stock to help deglaze the bottom of the pan. Once the onions are translucent, sprinkle the arrowroot over the onions. Stir to combine. Add the remainder of the beef stock, the balsamic vinegar, and stir. Once the gravy has begun to thicken, add the steaks back to the pan and nestle them into the gravy. Turn the heat down to a simmer and allow the steaks to finish cooking.
This cube steak recipe is economically similar to cooking with ground beef. Give it a try! I hope you enjoy!
Cube Steak in Gluten Free Gravy with Onions
Ingredients
For the Steaks:
– 4 cube steaks
– 1/4 c oat flour
– 1/2 tsp sea salt
– 1/2 tsp onion powder
– 1/2 tsp garlic powder
– 1/2 tsp paprika
– 1/4 tsp white pepper
– 3 tbsp olive oil (more as needed)
For the Gravy:
– 2-3 tbsp butter, ghee, olive oil, or other cooking fat
– 1 onion, sliced thin
– 2 1/2 tbsp arrowroot powder
– 1 tbsp balsamic vinegar
– 2 c beef stock
– sea salt and pepper to taste
Directions
1. Take the thawed cube steaks and pat them dry with a paper towel. If not machine tenderized, pound the steaks with a meat tenderizing mallet.
2. Put 1/4 c oat flour into a flat bottomed bowl.
3. Sprinkle both sides of the steaks with desired seasoning. (I suggest sea salt, onion powder, garlic powder, paprika, and white pepper.)
4. Dredge the steaks in the oat flour and set aside.
5. Heat a large pan over medium heat. When the pan is hot, add the oil. When the oil is hot, add the steaks to the pan. Sear the steaks for 2-4 minutes each side. This does not cook the steaks all the way through, but creates a brown crust from the flour mixture. If the pan looks dry when it’s time to flip the steaks, add some more oil before flipping. It’s okay if you lose some of the crust when you flip the steaks. It will be incorporated into the gravy.
6. When done searing the steaks, remove them from the pan.
7. To the pan, add the butter (or other cooking fat), and the sliced onion. Sauté the onion. If the pan is dry or too much of the crust has burned to the bottom, pour in a few ounces of the beef stock to deglaze the bottom of the pan.
8. Once the onions are translucent, sprinkle the arrowroot powder over the onions. Stir to combine.
9. Add the remainder of the beef stock, the balsamic vinegar, and stir.
10. Once the gravy has begun to thicken, add the steaks back to the pan and nestle them into the gravy. Turn the heat down to a simmer and allow the steaks to finish cooking (5-10 minutes).
Serve over mashed potatoes or rice, or serve alongside roasted vegetables. Enjoy!
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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