Friday, July 12, 2013

Parmesan-Panko Steaks with Fresh Tomato Salsa

I love cube steak. It's so versatile. You can cook it up super quick, or you can slow cook it until it falls apart. Either way, you get a good, hearty piece of meat that hits the spot. I received my most recent issue of Fine Cooking this month and saw they had a recipe for Parmesan-panko steaks with a fresh tomato salsa. It looked delicious, so I decided to try it out. I actually prepped everything earlier in the day, including my three dredging dishes and the tomato salsa, so when it was time to cook, I simply pulled out the pan, dredged the steaks and went to town. It couldn't have been easier or quicker. These cube steaks cook up in 4-6 minutes and then have a 5-10 minute rest under some aluminum foil. My kiddos gobbled these right up, tomato salsa and all. I'm marking this one down to make again.

Parmesan-Panko Steaks with Fresh Tomato Salsa (via Fine Cooking magazine)

1 lb. ripe tomatoes, cut into medium dice (about 3 cups)
5 Tbs. extra-virgin olive oil
1/4 cup finely chopped white onion
1 Tbs. red wine vinegar
2 tsp. chopped fresh oregano
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
4 beef cube steaks (1 to 1-1/4 lb. total)
1-1/2 oz. (1/3 cup) all-purpose flour
3 large eggs
1-1/2 cups plain panko
3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup using a rasp grater)

1. Combine the tomatoes, 1 Tbs. of the oil, the onion, vinegar, oregano, garlic, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.

2. Season the steaks with 1/2 tsp. salt and 1/2 tsp. pepper. Put the flour in a shallow dish, beat the eggs in a second shallow dish, and combine the panko and Parmigiano in a third shallow dish. Dredge the steaks in the flour, then in the egg, letting any excess drip back into the dish, and then in the breadcrumb mixture.

3. Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the steaks, flipping once, until nicely browned and just cooked through, 4 to 6 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining steaks and 2 Tbs. oil. Serve the steaks topped with the salsa.

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