Seared Cube Steaks make for a delicious mid-week option for the family which take very little time to prepare and are quite inexpensive. A steak dinner doesn't get much easier or tastier then these simple, yet flavor-filled steaks.
Cube steak is something which I often pick up at my grocery store for several reasons. One, it is relatively inexpensive when compared to other red meat options. Two, it cooks really quickly and if not over-cooked is always juicy and relatively tender.
In my local shop you can also get pork steaks done in this same way, tenderized mechanically. These are also an excellent option for when you are wanting something quick and delicious to feed the family that won't break the bank!
These cook up really quickly so do make sure that if you are cooking any sides, you have them prepared ahead of time so you can serve the steaks when they are lovely and hot, fresh from the skillet!
Creamy Mashed Potatoes go very well with this quick and easy steak. Potato wedges or baked jacket potatoes also go very well. If you are a light eater, a salad is also very nice. Onion rings are incredibly yummy with these steaks as well.
Cooked easily on top of the stove, seared cube steaks make for a really delicious way to feed that steak craving when it hits, that won't break the bank! This simple, quick and easy recipe is about as simple as they come!
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WHAT IS CUBE STEAK
Generally speaking it is made from one of the tougher cuts of meat such as a piece of top or bottom round. This process renders is tender and makes for a delicious steak that is much more economical than a higher grade of beef steak. Just do not over-cook it.
It is great for quick pan frying or to use as Swiss Steak.
WHAT YOU NEED TO MAKE SEARED CUBE STEAKS
Just a few really simple ingredients. These steaks make for a delicious and economical steak option when you are watching your budget!
- 2 TBS butter
- 4 cube steaks (mine were about 4 - 5 inches long each)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp coarsely ground black pepper
- kosher salt to taste
I buy my cube steaks at my local Sobey's grocery store. They always have them. They are a really great steak option for when you want some red meat. These days red meat is becoming so expensive, something cheaper like this is a great option for feeding the family.
Use the freshest spices/herbs that you can. Do NOT make a mistake and use salts rather than garlic and onion powders. If you want to zip of the flavor you can also add a touch of cayenne pepper.
HOW TO COOK SEARED CUBE STEAKS
This is a really quick and easy method of cooking juicy, tender and flavorful steaks.
Mix together all of the seasonings to combine well.
Pound the steaks on each side using a meat mallet for about 30 seconds. Season all over with the seasoning mix, dividing it equally amongst them.
Heat the butter in a heavy skillet over medium high heat. Once it begins to foam add the steaks. Sear on both sides for 4 to 5 minutes per side until cooked through.
Serve hot. Serve with your favorite steak sides. Fried onions, mushrooms, baked potatoes, or oven chips, salad, etc.
THE BEST WAY TO FRY MUSHROOMS
There is a real art to frying mushrooms to perfection without them turning out soggy and water-logged. Mine always end up lovely and crispy edged.
1. Do not wash your mushrooms in water. Instead use a damp cloth or piece of paper towel to gently wipe any debris from them. Most mushrooms are grown in vermiculite today so they are fairly clean anyways.
2. Don't slice them too thin. I trim a bit from the end of the stem and then, depending on the size of the mushrooms, cut them into 3 or 4 thick slices. (about 1/2 inch thick) If they are small, then just cut them in half.
3. Heat a generous knob of butter in a heavy bottomed skillet over medium high heat. Tip in the mushrooms as soon as it begins to foam.
4. Do not add any seasoning until they are done.
5. Leave them alone in the pan without disturbing. Do not stir or agitate as this releases the juices/water from the mushrooms. You do not want this. Once they have seared really well on one side, you can flip them over and sear the other side. Movement is your enemy here.
6. Serve as soon as possible after cooking/frying.
I really enjoyed this quick and easy steak dinner. It went together in a flash. In fact the steak cooked quicker than the potato wedges did, so if you are having anything like potato on the side, do make sure your potatoes are done before you start!
Onion rings would also be really nice with this!
Here are some other steak recipes from here in my kitchen that you and your family might also enjoy. I can promise you they are all delicious!
GARLIC STEAK BITES & POTATOES - A delicious meat and potatoes meal that is a real man-pleaser. Quick and easy to make as well. Tender, juicy, well flavored bites of steak along with crispy pan fried potatoes. An unbeatable combination! All you need is a salad on the side!
.JPG "Grilled Steak Sandwich")
GRILLED STEAK SANDWICH - This delicious sandwich uses fairly simple ingredients. Some good rump/eye of round steak, a good rustic bread (I like sourdough), mayonnaise, horseradish, Montreal steak spice, some good mushrooms, gouda cheese and baby arugula/rocket. I don't know anyone who doesn't enjoy one of these. Not a fan of gouda? Use another cheese with great melting properties that you do enjoy!
Yield: 4 servings
Seared Cube Steaks
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Such an easy steak dinner. Always tender and juicy and so quick to make. I like to fry some mushrooms up to enjoy along side.
Ingredients
- 2 TBS butter
- 4 cube steaks (mine were about 4 - 5 inches long each)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp coarsely ground black pepper
- kosher salt to taste
Instructions
- Mix together all of the seasonings to combine well.
- Pound the steaks on each side using a meat mallet for about 30 seconds. Season all over with the seasoning mix, dividing it equally amongst them.
- Heat the butter in a heavy skillet over medium high heat. Once it begins to foam add the steaks. Sear on both sides for 4 to 5 minutes per side until cooked through.
- Serve hot.
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This Quick & Easy Cheesy Chicken & Potatoes recipe I am sharing with you today is one that I book-marked from a reel I saw on Instagram. The instructions were actually a bit vague, but it looked quite easy and promising.
The end result did look quite delicious so I decided to give it a go here in my own kitchen. I adapted it to a small batch for only two to three people and added my own twist to it. I think I also simplified it.
I did not see the need for browning the potatoes and the chicken in separate skillets. Instead I browned/cooked the potatoes first in the skillet, removed them, and then browned/cooked the chicken in the same skillet.
I adapted the flavors of the chicken to those which I felt were more to my own taste, with just a hint of Mexican flair. I also adapted the sauce to use a mix of cream and milk, rather than all cream. The boursin cheese adds another layer of flavor and richness and helps to thicken the sauce.
Altogether this was very delicious! It does look like a long list of ingredients, but they are mostly seasonings. Prepare to fall in love.
WHAT YOU NEED TO MAKE QUICK & EASY CHEESY CHICKEN & POTATOES
Very simple ingredients. This is pretty much a store cupboard meal that uses things you probably already have in the house.
For the chicken
- 2 medium chicken breasts (boneless, skinless)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp mild chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp butter
- 1 tsp light olive oil
For the potatoes:
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
You will also need:
- 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
- 1/3 cup (80ml) whole milk
- 2 TBS boursin cheese
- a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)
I used two medium sized russet potatoes. I peeled them rinsed them off, cut into 1/2 inch cubes and they dried them prior to adding them to the hot oil in the skillet. If you wanted to you could also use frozen breakfast potato cubes. (Not the small hashbrowns, but the ones that are in larger cubes.) You only need to season them lightly as the chicken is highly seasoned.
My chicken breasts were not overly large, each was about the size of my closed fist. The herbs/seasonings were all things I had in my spice rack. They worked very well together and gave a nice flavor without it being overly spicy.
I used cream but evaporated milk, undiluted also would work very well. I had Boursin cheese in the refrigerator that needed using and this added a lovely depth of creaminess and flavor. If you don't have boursin you could also use cream cheese. Just add a touch more garlic.
You can scatter as much cheese as you like over top. I only added a handful as the sauce itself is pretty rich. I used a Tex Mex blend that was just a tiny bit spicy.
HOW TO MAKE QUICK & EASY CHEESY CHICKEN & POTATOES
This was surprisingly quick to throw together. I loved that it all cooked in the one pan.
Cut your chicken into 1/2 inch cubes. Place into a bowl and toss together with all of the seasonings and herbs, making sure they are evenly coated. Set aside.
Prepare your potatoes. Heat a large non-stick skillet over medium heat. Add the oil. Once hot add the potatoes. Cook, stirring occasionally, until they are golden brown and cooked through, about 15 minutes. Scoop out into a bowl and keep warm.
Add the remaining oil and butter to the pan. Tip in the chicken pieces. Cook, until the chicken pieces are golden brown all over, stirring occasionally. The juices should run clear. This will take about 8 - 10 minute on medium heat.
Add the cream, milk and boursin cheese to the pan. Cook over medium low heat, whisking to melt the cheese. Leave to simmer for 3 to 4 minutes. if it seems too thick you can add a bit more milk. Taste and adjust seasoning as needed.
Stir in the potatoes and heat through. Scatter some cheese over top. Leave to melt and then serve immediately.
This did not disappoint. Not only was it relatively simple and quick to put together, but it cooked up really quickly as well. The end result was really tasty.
The chicken stayed lovely and juicy, not dry in the least and was beautifully flavored from all of the spices that I coated it with. These also served to flavor the gravy, which was rich and delicious.
I enjoyed a simple mixed salad on the side. I was thinking you could also add some baby spinach to this and allow it to wilt in the sauce. That would add a touch of color as well.
Here are some other recipes using chicken and potatoes that you might also enjoy. They are real favorites in my home!
CHICKEN & GARLIC POTATOES - Simple and easy to make with a creamy chicken base. You can use either leftover cooked chicken or poach chicken specifically to use in this. This is topped with a layer of sliced and buttery garlic potatoes and then baked to crispy golden brown perfection.
SHEETPAN CRISPY CHICKEN & POTATOES - With this tasty meal you get fabulously tasty chicken that is crispy on the outside and yet still tender and juicy on the inside. Add to that an array of deliciously roasted vegetables. Crispy roasted cubes of potato. Crispy tender green beans. Lush roasted baby plum tomatoes. All cooked together on a simple sheet pan. It doesn't get much easier than this!
Yield: 2 - 3
Quick & Easy Cheesy Chicken & Potatoes
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and delicious, with plenty of tender pieces of chicken and crispy potatoes in a creamy, cheesy sauce. Cooks all in one skillet.
Ingredients
For the chicken
- 2 medium chicken breasts (boneless, skinless)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp mild chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp butter
- 1 tsp light olive oil
For the potatoes:
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
You will also need:
- 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
- 1/3 cup (80ml) whole milk
- 2 TBS boursin cheese
- a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)
Instructions
- Cut your chicken into 1/2 inch cubes. Place into a bowl and toss together with all of the seasonings and herbs, making sure they are evenly coated. Set aside.
- Prepare your potatoes. Heat a large non-stick skillet over medium heat. Add the oil. Once hot add the potatoes. Cook, stirring occasionally, until they are golden brown and cooked through, about 15 minutes. Scoop out into a bowl and keep warm.
- Add the remaining oil and butter to the pan. Tip in the chicken pieces. Cook, until the chicken pieces are golden brown all over, stirring occasionally. The juices should run clear. This will take about 8 - 10 minute on medium heat.
- Add the cream, milk and boursin cheese to the pan. Cook over medium low heat, whisking to melt the cheese. Leave to simmer for 3 to 4 minutes. if it seems too thick you can add a bit more milk. Taste and adjust seasoning as needed.
- Stir in the potatoes and heat through. Scatter some cheese over top. Leave to melt and then serve immediately.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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I was looking for a recipe for Tatties and Neeps the other day when I came across this recipe for Scottish Clapshot. I found it on a page called Larder Love. It sounded even better than Tatties and Neeps.
In fact it sounded very similar to a dish I had grown up with. My mother always cooked her turnips like this. This is how we ate them the whole time I was growing up. Mashed together with potatoes. Mom always said that the potato mellowed out any bitterness that the turnip might have.
Yes, we called them turnips, when in all truth, they are actually rutabagas. Orange fleshed turnips. We never called them anything but turnips, and you will see them in the shops labeled as turnips here as well. Perhaps it is a maritime thing.
Over in the U.K. they call them Swedes. I thought that was unusual when I first moved over to England, and did not quite know what they meant when I heard people talking about Swede. Then when I found out, I thought to myself turnips! But over there a turnips is a small white root vegetable, and a rutabaga is a Swede, not to be mixed up with someone from Sweden. Are you confused yet?
In Scotland, you will hear them being called Neeps. I have no idea where that term comes from.
At the end of the day, they are delicious, no matter the name, and you are either from the love them or loathe them school of thought. I think I am the only person in my surviving immediate family that is from the love them school.
This is quite simply a lovely side dish. Simple and easy to make. You just boil the vegetables together until tender. In equal amounts. Then they are mashed together and some butter is added, along with some seasoning and minced chives. I used minced spring onions.
I left a few of my turnips bits in chunks for some additional texture. It was delicious.
The whole time we were growing up, I never knew we were eating Clapshot. I do have Scottish ancestry however, so its really no surprise! This was just the way that turnips were prepared in my family, and in many other families. We are living in New Scotland after all, so . . .
It is what it is. This would be quite tasty served along side of your Easter Ham or Lamb.
I took the liberty of downsizing the recipe to feed only two people. It is quite simply delicious. I suspect the leftovers would be very delicious shaped into cakes, floured and then fried in butter. Yummy!
WHAT YOU NEED TO MAKE TRADITIONAL SCOTTISH CLAPSHOT
Some pretty simple basic kitchen ingredients. There is nothing out of the ordinary here. Simple ingredients put together in the most delicious way. This recipe makes 2 servings.
- 1/2 pound (250g) floury potatoes (such as Russet or Maris Piper)
- 1/2 pound (250g) rutabaga (Swede, turnips, neeps)
- 2 TBS butter
- 2 TBS chopped chives (or minced spring onions)
- salt and white pepper to taste
You want a good floury potato for this dish. Something which mashes well. NEW potatoes are NOT the thing to use. They turn to glue when mashed. I highly recommend a russet potato.
In the U.K. use a Maris Piper, or a King Edward.
Rutabaga is a member of the turnip family. It is much larger than a regular turnip and the flesh is orange in color. We grew up calling them Turnips. In the U.K. they are more often than not called Swedes. I am not sure why. In Scotland you will also hear them being called Neeps. Again, I am not sure why.
Chives are generally used for this dish, stirred into the potato mixture and then a few sprinkled on top. I did not have chives, but had read where you could also use onion (mom did) but to be careful not to use so much as to overpower the delicate flavors of the potatoes and the turnips.
I used spring onions, trimmed and very finely minced. These get stirred in. I saved some to sprinkle on top of the finished dish.
I used white pepper as this is the type of pepper which is most commonly used in the U.K. I remember when I first moved over there thinking that the pepper smelled odd. That is because it was white pepper which is something I had never come across before. I learned to love it.
I did not use a lot of salt as I used salted butter. There is nothing else needed. No cream, or milk or anything else. Simple.
HOW TO MAKE TRADITIONAL SCOTTISH CLAPSHOT
Nothing could really be any easier to make. I love humble dishes such as this one. They make such a beautiful side with almost anything.
Peel your potatoes and rutabaga. Cut them into 1/2 inch cubes. Place into a saucepan and cover with cold water. Lightly salt.
Bring to the boil. Cover and simmer at a fast simmer for about 20 minutes, or until both the potato and rutabaga are fork tender. Drain well.
Return to the saucepan and shake over the residual heat of the burner to dry them out a bit.
Mash well together in the pan, using a potato masher. Stir in the butter and most of the chives, reserving some to sprinkle on top when done.
Season to taste with white pepper and salt. Pile into a bowl and sprinkle the reserved chives on top. (I like to add a small knob of butter as well.) Serve hot!
Notes
- Can be made up to a day in advance. Store in the refrigerator in a casserole dish, covered. Reheat in the oven.
- Will keep for up to two days, covered, in the refrigerator.
- You can freeze this, tightly covered, for up to 3 months. Defrost thoroughly before reheating until hot.
This delicious dish took me back to my childhood. I did not know what my mother was cooking for us was called Clapshot, nor that it was Scottish in origin. It was simply always the way she had cooked turnips/rutabaga for us.
A method handed down through the generations, most likely via her Scottish ancestry. She probably had no idea of its history either. It was simply good food. Simple food. The best things in life truly are the simple things!
If you are as big a fan of potatoes as I am, you may enjoy these delicious potato side dishes also!
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - A fabulously delicious way to get in some extra bits of your five a day. Crispy skinned baked potatoes, which have been scooped out and then re-stuffed with lovely bits of cooked broccoli and cheese, as well as the cooked potato flesh. Simple and delicious.
SLOW FRIED LEMON & OREGANO POTATOES - Sliced waxy (salad) potatoes, cooked and fried slowly in a mixture of olive oil, butter, lemon juice, lemon zest, garlic, oregano and seasonings. Cooked long and slow, braised until almost jammy. Crisped up until golden brown and then some fresh spinach is added. Decidedly delicious!
Yield: 2 servings
Traditional Scottish Clapshot
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a traditional Scottish side dish made from simple ingredients that goes well with most meats or haggis.
Ingredients
- 1/2 pound (250g) floury potatoes (such as Russet or Maris Piper)
- 1/2 pound (250g) rutabaga (Swede, turnips, neeps)
- 2 TBS butter
- 2 TBS chopped chives (or minced spring onions)
- salt and white pepper to taste
Instructions
- Peel your potatoes and rutabaga. Cut them into 1/2 inch cubes. Place into a saucepan and cover with cold water. Lightly salt.
- Bring to the boil. Cover and simmer at a fast simmer for about 20 minutes, or until both the potato and rutabaga are fork tender. Drain well.
- Return to the saucepan and shake over the residual heat of the burner to dry them out a bit.
- Mash well together in the pan, using a potato masher. Stir in the butter and most of the chives, reserving some to sprinkle on top when done.
- Season to taste with white pepper and salt.
- Pile into a bowl and sprinkle the reserved chives on top. (I like to add a small knob of butter as well.) Serve hot!
Notes
Can be made up to a day in advance. Store in the refrigerator in a casserole dish, covered. Reheat in the oven.
Will keep for up to two days, covered, in the refrigerator.
You can freeze this, tightly covered, for up to 3 months. Defrost thoroughly before reheating until hot.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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