Cube Steak Fajitas
The New Steak in Town
You’ve probably heard of cube steak before, and if you’ve ever had a country fried steak, it’s possible you’ve eaten one before, too! But, with the new arrival of the cube steak in our freezer, we wanted to give everyone a couple of fresh ideas for how to prepare this extra tenderized steak.
If you’re unfamiliar, a cube (or cubed) steak is a thinner cut from the top round roast that has been tenderized, either by a machine or by hand with a meat hammer. Because it’s been tenderized, it will cook well with little effort and in a short amount time, that is why it’s frequently a popular cut for quick weeknight dinners.
And if you’re looking for quick this weekend, our take on fajitas is just as fast as it gets for homemade goodness!
Cube Steak Fajitas
First things first, lets gather what we need.
2lbs cube steak
1/2 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon olive oil
salt and pepper to taste
1-3 bell peppers
1 large yellow onion
- Slice onions, de-seed and slice bell peppers, set aside.
- In a mixing bowl, combine Worcestershire, chili powder, cumin, paprika and garlic powder. If you walk on the spicier side of life, feel free to add at this point ground cayenne pepper, red pepper flakes, chipotle pepper flakes, or even just lots of table pepper!
- Thinly slice cube steak and generously with salt and pepper.
- Heat olive oil in a medium skillet over medium heat.
- Once the oil is hot, add steaks to the skillet and pour the sauce mixture over top. Sear each side for 5 minutes. Using a spoon, continuously scoop sauce mixture from the pan and moisten the steaks as they cook.
- Once cooked, remove steaks from the pan and allow to rest while you cook the onions and peppers.
- In the same skilled you cooked the meat, add the peppers and onions to the remaining sauce and cook until slightly tender and well glazed.
Serve on warm tortillas with all the trimmings you desire! Enjoy!