Grilled Cube Steaks With Red Onion Sauce Recipes

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED STEAK WITH RED ONIONS

Steps:

• In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.
• In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.

CUBE STEAKS WITH BALSAMIC ONION GRAVY

Steps:

• Preheat oven to 350°F.
• Combine flour, salt, & pepper in a shallow plate. Dredge the meat in the flour mixture.
• Heat olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
• Melt the butter in the dutch oven and cook onions in it until they are tender, add the wine and cook until it reduces. Top with browned steaks.
• Add remaining ingredients except for cornstarch. Cover and place in the oven. Cook for 2 ½-3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth so the meat is covered with liquid.
• Remove the dutch oven from oven and remove the steaks from the pot and place on a plate covered with foil.
• Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
• Serve over mashed potatoes.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED CUBE STEAKS WITH RED ONION SAUCE

Steps:

• Place steaks and 2 Tbsp of Italian dressing in freezer zip bags to marinate for a couple hours or all day.
• When ready to grill lightly coat both sides of each steak with Montreal Steak Seasoning.
• Heat grill to med-hi.
• Cook steaks about 10 minutes for each side.
• For the sauce:.
• Heat the oil in a large heavy frying pan and add the onions.
• Cook on a low heat for about 10-15 minutes until soft. Stir in the basil/rosemary and cook for another 5 minutes.
• Turn the heat up and add the sugar, let the onions caramelize slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine.
• Taste and then add salt and pepper.
• Serve over steaks.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

GRILLED CUBED STEAK ROLLUPS

Steps:

• Marinate steaks for 10-15 minutes.
• Spread thin layer of cream cheese over one side of steak.
• Beginning with short end roll the steak.
• Spirally wrap a piece of bacon around steak and secure with one or two toothpicks.
• Grill over low heat for 5 minutes and then turn and continue grilling for 5 minutes or until done.