|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 73g||93%|
|Saturated Fat 23g||113%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 3g||10%|
|Total Sugars 12g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Minute steaks are a quick and flavorful meal that requires very little preparation or cleanup. It's an ideal weeknight dish and can easily be made in just 15 minutes. Although it is incorrectly thought to be the same as a cube steak, minute steaks are actually sliced thin sirloin and don't have the dents that cube steaks do. Cube steaks come from tougher cuts of beef, like the shoulder center, and are tenderized by a machine or a mallet, thus obtaining the particular square-shaped indentations and name. The confusion comes because in certain parts these names are used interchangeably, but they are not quite the same.
Minute steaks are tender and cook fast, so it's important to keep an eye on the pan, as an overcooked steak can turn leathery. These are very lean and thin cuts of meat, and with less fat to render into the pan, they can become dry if cooked for too long. If your pan isn't big enough to fit both steaks, grill one steak at a time, as an overcrowded pan will not sear the steaks properly, and you'll miss out on some of the browned and delicious thin crust.
Serve with any dipping sauces of your liking and a simple vegetable salad. Or make a wine pan sauce with the drippings of the meat to serve alongside the steaks. Pair with a glass of light red wine like Beaujolais or a fruit-forward pinot noir, although a merlot from California or malbec from Argentina will also make a great accompaniment for this easy meal.
Gather the ingredients.
Season steaks with salt and pepper on both sides.
Heat a grill pan over high heat and place the steaks in until the down side has browned, or about 3 minutes.
Flip steaks and cook opposite side just until browned. Don’t overcook, or you'll run the risk of toughening the meat.
Remove steaks to plates to let the meat rest. Add 2 tablespoons butter to the skillet and scrape up browned bits with the help of a wooden spoon or spatula.
Drizzle the juices from the skillet on the steaks.
Slice the steaks into 4 slices each and plate separately. Serve with a mixture of cherry tomatoes and arugula tossed with vinaigrette. Add a generous amount of the rémoulade on top of the steaks. Enjoy.
Minute Steak Menus Ideas
Any sauce of your liking will go great with these steaks. Here are a few of our favorite sauces and side dishes for these flavorful cuts:
- A basic béarnaise sauce—a simple reduction of vinegar, tarragon, shallots, and wine finished with egg yolks and butter—is a classic accompaniment for steak. Serve with roasted potatoes.
- A nice dollop of Argentinian chimichurri is an amazing herby complement to the meal. Less known than other sauces, this mixture of abundant garlic and fresh herbs is simply delicious. Pair the asado way with an egg and potato salad and some mixed greens.
- A drizzle of aioli and a side of crispy yuca fries makes it an excellent and filling dinner.
- A red wine sauce, especially when made with cabernet, is the perfect pairing with beef, lamb, or venison. Serve with roasted root vegetables.
- A creamy peppercorn sauce is a classic sauce to serve with beef. Serve with grilled asparagus.
- A spicy chile mayonnaise is a less conventional pairing but equally tasty. Make it an informal dinner with some easy oven fries.