Moroccan Cube Steaks
This would be Moroccan inspired rather than something that is actually eaten in Morocco. It is quick and easy and has a nice flavor. Any pepper will do but if you use a yellow or orange one the dish is prettier. This is good served over coucous.
- Ready In:
- 1 lb beef cube steak (4)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 teaspoons vegetable oil, divided
- 1 small bell pepper, thinly sliced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup water, divided
- 1 cup salsa
- 1 tablespoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- Sprinkle steaks with salt and pepper.
- Heat 2 t. oil in skillet over medium heat.
- Add steaks and cook 6-7 minutes, turning once.
- Transfer steaks along with any juice to a plate.
- In same skillet, heat 1 t. oil.
- Add pepper, cumin, cinnamon and 1/4 cup water and cook about 5 minutes.
- Add salsa, brown sugar and other 1/4 cup water and heat to boiling.
- Boil and stir 1 minute.
- Turn heat to very low, add steaks and cilantro and heat til through.
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My head is spinning! We loved this dish. The humble cube steak that I only eaten in the form of chicken fried steak gets its day in the sun! Cut the recipe in half, but used the same amount of cinnamon and cumin. Added the bell peppers only the last few minutes of cooking so that they maintain their crispness. Garnished the steaks with the cilantro. Let's see...oh, and made my own semi-chunky salsa using Thai pepper. Hot, but not explosivley so at least for our palate. Served this lovely dish over <a href="/183657">Saffron Couscous</a>. The sauce-spicy, exotic and delicately sweet. I highly recommend this dish especially if your repertoire of cooking with cube steak is limited to chicken fried steak. Besides, this was an inexpensive meal, too! Thanks for sharing. cg ;)Reply