Ellen Bales


I have been wanting a different way to make cube steak other than the same old way I've always done, and I think this is it! I have changed the original recipe a bit because I like a longer cooking time for meat.
Recipe & photo:

☆☆☆☆☆ 0 votes
20 Min
35 Min
Stove Top


plum tomatoes, seeded and chopped
1/2 c
diced red onion
1/2 tsp
salt, divided
egg, plus 1 egg white
1/2 c
plain dry breadcrumbs
1/4 c
grated pecorino romano - or - parmesan cheese, plus 1/4 cup shaved, divided
2 Tbsp
minced fresh parsley (optional)
1 lb
cube steak, cut into 4 portions
1/2 tsp
freshly ground pepper, divided
6 tsp
extra-virgin olive oil, divided
4 c
baby arugula, chopped
3/4 c
thinly sliced fresh basil leaves
1 Tbsp
fresh lemon juice, plus lemon wedges for garnish


1In a large bowl, combine tomatoes, onion, and 1/4 tsp. salt.
2Whisk 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 tsp. salt and 1/4 tsp. 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 well.
3In a large non-stick skillet over medium heat, heat 2 tsp. oil. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn, add 1 tsp. oil, and cook another 3 or 4 minutes.
4At this point, they would be done to some people's liking, but I prefer to cover and cook on low for at least another 20-25 minutes.
5When steaks are tender, transfer to a foil-tented plate to keep warm.
6Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 tsp. pepper, remaining 3 tsp. oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on arugula-tomato salad. Garnish with lemon wedges and shaved cheese.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Italian
Other Tags: For Kids, Healthy
Hashtag: #hearty