Our New Favorite Recipe for Cube Steak
Ladies and Gentlemen, let me introduce you to the recipe that has The Lucky Wife begging me to go hunting again next year: a marinated, grilled venison sandwich. Oh, yeah, this recipe for cube steak is a winner.. and in more ways than one!
It’s a versatile recipe, in that you can use beef or venison cube steak, and it’s delicious either way. We prefer the venison, but a number of you may not touch venison, so most definitely try it with beef. We liked it so much The Lucky Wife actually suggested it become our regular after-church lunch!
Now, The Well-Fed Children do not handle steak well just yet, but we have a suspicion that as they get older and begin to expand their “will eat” list, this is likely to become a favorite of theirs too. New family tradition on the horizon perhaps?
Recipe: Grilled Cube Steak Sandwich
Summary: Beef or venison cube steak can be used in this recipe.
- 1 1/2 pounds cube steak
- Approximately 3/4 cup zesty Italian vinaigrette dressing
- 1 red bell pepper, julienne
- 1 orange bell pepper, julienne
- 1 yellow bell pepper, julienne
- 1 medium sweet Vidalia onion, julienne
- Kosher salt
- sliced sourdough bread
- banana peppers (optional … but a must for us – we love what they add to the flavor elements!)
- Place cube steak in shallow casserole dish. Drizzle with Italian dressing. Cover and marinate in refrigerator overnight.
- When ready to prepare, preheat grill to medium-high heat and set oven on the high broil setting.
- Remove cube steak from marinade and place on grill. Grill approximately 4 minutes per side or until steak is medium well. Remove, place in covered dish and keep warm.
- Heat a large, non-stick skillet over medium-high heat. Once hot, add olive oil, onions and peppers, and sprinkle with Kosher salt. Saute slowly until onions are caramelized and bell peppers are soft.
- Remove peppers and onions from pan and keep warm.
- Place slices of buttered sourdough bread on sheet pan and toast under broiler until lightly golden brown.
- Assembly: Place two pieces of grilled steak on a slice of sourdough bread. Top with caramelized onions and bell pepper and serve immediately.
The first time we made these, we did not use the banana peppers. We used them the next time and loved the flavor element they added. Also, the first time we had this, we used venison, and the second time beef. It was delicious with both types of meat. Can also use some green pepper if you want to add the green color to the presentation. Prep time includes the overnight marinade time. If you don’t count that, it takes about 15 minutes.
For a variation with a little zing, add few sliced banana peppers on top when assembling sandwiches.
Number of servings (yield): 4
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After you’ve had a chance to try it yourself, come back and let us know how you rate it!
For now, beef or venison for you?