Recipe by l'ecole
Nice use for a cheap cut of meat -- cube steak. How can you miss when it's marinated in garlic and lime juice?!
Top Review by Wannadanc
What an interesting taste combo! The lime comes up as a sensory surprise, even though you know you put it in there! I had no parsley, but I did have cilantro on hand. That was a good choice! Because I am particularly fond of plain old cube steak quick pan fried, I admit to comparing old to new - thus only 4 stars. But I will try it again. I didn't put it on anything. I will add a slice of tomato for color somewhere along the line - cooked w/ the onions or just layered on top of finished product.
- 2 lbs cube steaks, cut into 4-6 pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 limes, juice of
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, roughly chopped
- 2 tablespoons parsley, finely chopped
Directions See How It's Made
- Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.
- When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.
- Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.
- Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions.
- Serve with white rice.