Peppery Cube Steak

Peppery Cube Steak
Servings: 6 Prep 10 mins Bake 20 mins Cook 4 mins

Ingredients

Tomato Salad
  • 2 pounds beefsteak or plum tomatoes, seeds squeezed out, chopped
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons shredded basil
Potatoes and Steak
  • 2 1/2 pounds fingerling potatoes, larger potatoes cut in half
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 beef cube steaks, about 4 ounces each
  • 3/4 teaspoon Montreal steak seasoning

Make It

Tomato Salad

1. In a medium-size bowl, combine tomatoes, garlic, olive oil, vinegar, salt, pepper and basil. Cover and refrigerate for 20 minutes.

Potatoes and Steak

2. Heat oven to 450 degrees . Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place potatoes in the baking pan and toss with 1 tablespoon of the olive oil. Season with salt and pepper. Bake at 450 degrees for 20 minutes, stirring once, or until fork-tender.

3. Heat remaining tablespoon olive oil in a large nonstick skillet over medium-high heat. Season both sides of steaks with Montreal steak seasoning. Saute meat in batches, for 2 minutes, then turn and saute for an additional 1 to 2 minutes, until medium-rare.

4. Serve steaks immediately with roasted potatoes and tomato salad.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 15, chol. (mg): 48, sat. fat (g): 4, carb. (g): 40, fiber (g): 4, pro. (g): 31, sodium (mg): 321, Percent Daily Values are based on a 2,000 calorie diet.