How to Cook Beef Minute Steaks

Nutrition Facts (per serving)
453	Calories
39g	Fat
13g	Carbs
13g	Protein

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Nutrition Facts
Servings: 2
Amount per serving
Calories	453
% Daily Value*
Total Fat 39g	50%
Saturated Fat 12g	58%
Cholesterol 70mg	23%
Sodium 902mg	39%
Total Carbohydrate 13g	5%
Dietary Fiber 2g	6%
Total Sugars 10g
Protein 13g
Vitamin C 10mg	50%
Calcium 64mg	5%
Iron 1mg	8%
Potassium 401mg	9%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

"These steaks were tasty, and it's an easy enough meal to make for a quick dinner or lunch—just be careful not to overcook the steaks, especially if they're very thin. I like the idea of adding the arugula and tomato salad, but I think the remoulade could be optional. You could always add a baked potato or some rice for a heartier meal." —Diana Rattray

• 12 ounces minute steaks, about 2 to 3

• Salt, to taste

• Ground black pepper, to taste

• 1 tablespoon vegetable oil

• 2 tablespoons butter

For the Salad:

• 10 cherry tomatoes, sliced in half

• 2 cups arugula

• 1/4 cup vinaigrette

For Serving:

1. Gather the ingredients.
   

   The Spruce / Eric Kleinberg

2. Season steaks with salt and pepper on both sides, and rub them all over with oil.

   The Spruce / Eric Kleinberg

3. Heat a grill pan over high heat and cook the steaks until browned on one side, about 2 to 3 minutes.

   The Spruce / Eric Kleinberg

4. Flip steaks and cook on the other side until just browned, about 2 to 3 minutes. Don't overcook, or you'll run the risk of toughening the meat.

   The Spruce / Eric Kleinberg

5. Remove steaks to plates to let the meat rest. Turn off the heat and add 2 tablespoons butter to the skillet to melt.

   The Spruce / Eric Kleinberg

6. Drizzle the melted butter and juices from the skillet on the steaks.

   The Spruce / Eric Kleinberg

7. Slice the steaks and plate separately. Serve with a mixture of cherry tomatoes and arugula tossed with vinaigrette. Add some of the rémoulade on top of the steaks. Enjoy.

   The Spruce / Eric Kleinberg

Tips

• Minute steaks can vary in thickness, so if at all possible, use an instant-read thermometer to be sure your steaks are done to your liking.
• If your minute steaks are thick, you may pound them thinner and tenderize them with a meat mallet.
  

Minute Steak Menu 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.

How to Store Leftover Minute Steaks

Refrigerate any leftover steak in a shallow, airtight container and eat within 3 to 4 days.

Is minute steak tough?

Minute steaks are very thin and lean and can get tough if overcooked. The key is to cook them very quickly over high heat, about 2 to 3 minutes per side depending on the thickness.

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Source: https://www.thespruceeats.com/steak-medley-date-night-meal-912501

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