From WP. A simple cube steak recipe with pantry ingredients, evidently derived from a traditional Puerto Rican stead recipe.
Ingredients
4 cube steaks (about 1 1/4 pounds total), tenderized (see NOTES)
Fine salt
Freshly ground black pepper
2 cloves garlic
1/2 cup distilled white vinegar
3 tablespoons olive oil
1 tablespoon soy sauce (optional)
1 tablespoon granulated garlic
1/4 cup canola or another neutral oil, plus more as needed
2 medium yellow onions (12 ounces total), thinly sliced into rings
2 cups water
Cooked white rice, for serving
Instructions
1. Season the steaks with salt and pepper. In a pilón or other mortar and pestle, mash the garlic cloves. Transfer to a bowl or container large enough to hold the steaks snugly and stir in the vinegar, olive oil, soy sauce, if using, and granulated garlic. Add the steaks and let them marinate in the refrigerator for at least 10 minutes and up to 24 hours.
2. In a 12-inch cast-iron skillet over medium heat, heat the oil until it shimmers. Add two of the steaks and saute for 5 to 7 minutes, or until cooked to your liking. (The steaks may not retain much or any pink in their centers because of the marinade.) Repeat with the remaining steaks, adding more oil as needed. Transfer the steaks to a plate and cover to keep warm.
3. Add half of the onions and another 1 tablespoon of canola oil, if necessary, to the pan drippings and cook, stirring occasionally, until translucent, 2 to 3 minutes. Stir in the reserved marinade and the water, and simmer, adjusting the heat as needed, for about 25 minutes. Add the remaining onions and cook until the sauce reduces by about half, another 5 minutes. Nestle the steaks back into the sauce to warm them.
4. Portion about 1 cup of rice on each plate. Top with a steak, and divide the onions and pan sauce over each steak. Serve hot.
NOTES: Cube steaks are typically sold already tenderized, but for more tender meat and a faster marinating time, it’s good to tenderize them again. To tenderize cube steaks, place them on a cutting board, uncovered, and using the “tooth” side of a meat mallet, pound the steaks five times per piece.