Cuban cube steaks are a quick and flavorful dinner made with tenderized cube steak, simple spices, and sautéed onions. They cook fast, use affordable ingredients, and make a satisfying meal for busy weeknights.
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Ingredients
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Meat - Cube steaks cook quickly and work well for an easy dinner.
Seasoning - Salt, garlic powder, dried oregano, ground cumin, and black pepper add plenty of flavor.
Oil - Use an oil with a moderate to high smoke point, like avocado, canola, or vegetable oil.
Onion - Yellow onion works well, but white onion can also be used.
📖 See the recipe card for quantities and preparation.
How to make Cuban cubed steaks
Season the steaks with salt, garlic powder, dried oregano, cumin, and black pepper.
Heat the oil in a large skillet over medium-high heat. When the oil is hot (but not smoking), add the steaks and cook for 3-5 minutes per side, depending on their thickness, until browned and cooked to the desired doneness.
Remove the skillet from the heat and transfer the steaks to a plate. Cover loosely with foil to keep warm.
Do not wash the skillet. Add the sliced onions and place it back over low to medium-low heat. Cook, stirring frequently, until the onions soften.
Serving suggestion
Serve the steaks with a side of white rice and Cuban-style black beans or red beans for a complete meal that's affordable and filling. And, if you want to go all out, make these fried sweet plantains or tostones as a side dish.
Storing and reheating
Let the steaks cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place cooled steaks in a freezer-safe container or wrap tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat in a skillet over medium-low heat or in the microwave until hot all the way through (internal temperature of at least 165°F). Add a splash of broth or water if needed to keep them from drying out.
For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you're looking for more easy Cuban recipes, try this ropa vieja, a shredded beef dish cooked in a flavorful red sauce. For a quick and easy dinner, this chicken steak does not disappoint. And for more budget-friendly favorites, make bistec en cazuela or carne con papas.
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📖 Recipe
Cuban Cube Steaks
Ingredients
- 4 Cube Steaks about 1¼ pound
- 1 teaspoon Salt (we use Kosher salt)
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Black Pepper
- 2 tablespoon Oil use an oil with a high smoke point (we used canola oil)
- 1 Medium Yellow Onion sliced thin
Instructions
- Season the steak with salt, garlic powder, dried oregano, cumin and black pepper.
- Heat the oil in a large, skillet over medium-high heat. When the oil is hot add the cube steak to the skillet. Cook the steaks about 3-5 minutes on each side, depending on the thickness. Make sure the steak is browned on the outside, and then continue cooking to the desired doneness.
- Remove the skillet from the heat, place the steaks on a plate or pan. Keep the steaks warm by covering loosely with aluminum foil, or place them in the microwave or oven to keep away from drafts.
- Do not wash the skillet.
- Immediately add the sliced onions, place the skillet back over low to medium-low heat. There should be enough residual heat in the skillet to cook the onions. Stir frequently and cook until they start to soften.
- Serve with white rice, red or black beans and tostones, if desired.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Kimberly
Very good and easy! Thank you for a good solid recipe! Husband approved!
SKR
Delicious! Make this and be happy.