Saucy Sonoran Cube Steak
Elevate your weeknight dinner game with Saucy Sonoran Cube Steak, a mouthwatering Southwestern-inspired dish that combines tender, seared cube steaks with a bold, zesty tomato-based sauce. Infused with the smoky flavors of fire-roasted tomatoes, diced green chilies, and a hint of cumin, this recipe brings the heat without overwhelming the palate. The sauce, simmered to perfection with onion, garlic, and a squeeze of fresh lime, coats every bite with incredible depth and flavor. Ready in under an hour, this versatile dish is perfect served over fluffy rice, alongside beans, or tucked into warm tortillas for a complete Tex-Mex experience. Ideal for family meals or casual entertaining, this savory creation is sure to become a dinner staple!
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Recipe Information
Ingredients
- 4 pieces cube steaks
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 3 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 14.5 ounces fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 4 ounces canned green chilies, diced
- 1 teaspoons chili powder
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
Instructions
Pat the cube steaks dry with paper towels and set aside.
In a shallow bowl, mix together the all-purpose flour, salt, black pepper, ground cumin, and paprika.
Dredge each cube steak in the seasoned flour, shaking off any excess, and set aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, sear the cube steaks in batches (if necessary) for about 2 minutes per side, just until browned. Remove the steaks from the skillet and set aside.
Reduce the heat to medium and add the diced yellow onion to the skillet. Sauté for 3-4 minutes until the onion becomes translucent.
Add the minced garlic and cook for another 30 seconds, stirring frequently, until fragrant.
Stir in the fire-roasted diced tomatoes, tomato paste, beef broth, diced green chilies, and chili powder. Mix well and bring the sauce to a simmer.
Return the seared cube steaks to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and let the steaks simmer gently for 25-30 minutes until tender. Stir occasionally, ensuring the steaks are evenly coated in the sauce.
Stir in the lime juice and fresh cilantro during the last 5 minutes of cooking.
Taste and adjust seasoning, adding more salt or chili powder if needed.
Serve the Saucy Sonoran Cube Steak hot with your choice of rice, beans, or warm tortillas.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4988 mg | 217% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 27.9 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2793 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
