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The steak can be served on a hamburger bun with cream gravy as a "chicken-fried steak sandwich". It can also be cubed and stuffed in a baked potato with gravy and cheese. Alternatively, the tenderized steak may be cut into strips, breaded, deep-fried, and served for breakfast with eggs and toast or for other meals in a basket with fries and ...
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
Remove the steaks to a baking sheet, and transfer to the oven, cooking until the desired temperature, 5 to 6 minutes for medium-rare (130°F internal temperature). Let the steaks rest on a cutting ...
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A plate lunch of smothered steak and gravy served over boiled white rice from Garys Grocery in Lafayette, Louisiana. Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana.
Meal: Steak de Burgo, sweet corn, Tito’s vodka, Blue Bunny ice cream Steak de Burgo, a Des Moines specialty, is a tender cut of beef smothered in a rich butter, garlic, and herb sauce.
a steak which has been pounded with a tenderizing hammer or run through a set of bladed rollers to produce "cube steak". Typically made from relatively tough cuts of meat, such as the round. T-bone steak and porterhouse A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra).
Transfer steak to a plate. In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes.