Minute (Cubed) Steaks with Garlic-Parsley Butter

From

April​/May 2012

Minute (Cubed) Steaks with Garlic-Parsley Butter

Cubed steaks can be tough and chewy if you don’t cook them right. To promote even cooking, we pounded the steaks to an even thickness. A dredge in seasoned flour protected the exterior of the steaks from drying out during cooking, and a properly heated skillet and just the right amount of oil provided a nicely browned crust. A simple herb butter bathed the finished steaks and made for a simple-yet-flavorful weeknight meal.

 

Serves 4

Ingredients

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