This is a great lower-fat alternative to the forever loved, chicken fried steak.
The inside of the steak turned out super tender and juicy.
I know this isn't a pretty picture with the blood flowing and all, but that's what happens sometimes when you cook beef. I just wanted to show you how crispy the crust gets without frying in a bunch of unnecessary oil. Of course the panko bread crumbs help out a lot.
The gravy rocked. I didn't make it a cream gravy, but you could substitute
some milk for part or all of the broth and just add a little beef bouillon.
Some of my onions got a little dark because I added my balsamic at the very
beginning (wasn't thinking), but we really didn't mind.
It tasted great and the thyme gave it amazing flavor.
Linked with Rattlebridge Farm: Foodie Friday,
Sunflower Supper Club: Weekend Potluck
Cube Steak with Caramelized Onion Thyme Gravy
2 cups panko bread crumbs
1/2 tsp salt, plus
1/4 tsp pepper, plus
4 beef cubed steak
1/2 cup all-purpose flour
3 egg whites, slightly beaten
1 tbsp olive oil
1 tsp butter, (small pat)
Caramelized Onion Thyme Gravy
1 1/2 tbsp olive oil
Small pat of butter
1 onion, halved and sliced into half moons
Drizzle of balsamic vinegar
1 1/2 tbsp flour
1 1/2 cups beef broth, low sodium
1/4 tsp thyme
Salt and pepper, if needed
Combine first 3 ingredients in a shallow dish. Sprinkle beef steak with a little additional salt and pepper on both sides.
Place flour in a shallow dish; place egg whites in another shallow dish. Dredge beef in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere. Set aside and prepare gravy.
Once gravy is prepared, heat oil and butter in a large nonstick skillet over medium to medium low heat. Add beef steaks and cook 4-5 minutes on first side, or until dark golden brown (cook in batches if needed). Before turning, drizzle top side of steak lightly with olive oil. Turn and cook another 3-4 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven, if needed.
Gravy - Heat up a medium size skillet with 1 1/2 tbsp of olive oil and small pat of butter over low heat. Add onion and sauté until caramelization starts, about 8-10 minutes, stirring occasionally. Drizzle on some balsamic vinegar and continue to cook, stirring occasionally, another 3-5 minutes. Stir in 1 1/4 to 1 1/2 tbsp of flour stirring to combine and cook 1-2 minutes. Whisk in 1 1/2 cups of beef broth. Add 1/4 tsp dried thyme (use fresh if you have it) and continue to cook, stirring occasionally, until thickened. Taste for seasoning; reduce heat and keep warm.