Sarasota's Tender Garlic Cube Steaks

Classic remake. These are tender, savory and very easy to make. Serve the classics with this, mashed or baked spuds, carrots or baby peas, but I love to serve grilled portabello mushrooms as well. Cube steaks at times get a "bad rap," because they are cooked quick and then they are tough. Well they are not meant to be cooked quick, they need a little simmer time to get that fork tender savory flavor. Also, I can't say that these are low fat, but they are definitely a lighter version. There is NO soup or no packaged sauces in this recipe.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 1/4 lb steaks

Ingredients

• 4  cube steaks, approximately 1 lb
• 2  large onions, cut in half and thin sliced
• 1  cup  saltine crackers, crushed fine (1 cup after being crushed)
• 1⁄2 teaspoon garlic powder
• 1  teaspoon  minced garlic
• 1 1⁄4 cups beef broth (I like low salt)
• 2  extra large eggs, you will need about 1/2 cup (2-3 eggs, beaten well)
• 2 1⁄4 teaspoons cornstarch
• 2  tablespoons fresh parsley, chopped
• 1⁄2 teaspoon dried thyme
• 1  pinch red pepper flakes
• 2  tablespoons olive oil, you may need a bit more (to saute the beef)
•  salt
•  pepper

Directions

1. Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have.
2. Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning.
3. Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes.
4. Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks.
5. Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking.
6. Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper.
7. Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.