LITTLE ROCK — Cube steak is one of my favorite cuts of beef - it’s inexpensive, flavorful and versatile. Most often I braise it, smothered with caramelized onions. But sometimes I want something ...
1. Chop spinach and parsley. Tear prosciutto into small pieces. Tenderize steak, by pounding with meat mallet (or rolling pin) between two pieces of plastic wrap, until 1/4-inch thick (if needed). 2.
Brandon DouglasGreen Leaf Grill{}Ingredients (Serves 4):{}4 skinless, cube steak, flattened1 cup cornflake crumbs1/4 tsp pepper1/4 tsp salt1/4 tsp poultry seasoning (eliminate/replace with herb ...
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