Minute (Cubed) Steaks with Garlic-Parsley Butter
The supermarket label claims that these steaks are “always tender.” We all know better.
Why This Recipe Works
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.