McFadden Farm Passport Cube Steak Recipe
McFadden Farm organic grass fed Cube Steaks are from the Cross Rib Roast, a not particularly tender cut of beef, but one which has great flavor and when tenderized is a tasty dish for luncheon or dinner.
On Hopland Passport Weekends, we cook our McFadden Farm organic grass fed Cube Steak outdoors on an electric griddle with an extension cord; leaner than grocery store beef, it can overcook and be rendered tough when barbequed.
Oliveto del Vecchio organic Mediterranean Blend Extra Virgin Olive Oil*
McFadden Farm organic grass fed beef Cube Steak*
McFadden Farm organic Grilling Herbs Blend*
McFadden Farm organic Lemon Pepper Herb Blend*
McFadden Farm organic Garlic Powder *
2 diced Scallions
1 cubed Tomato
Marinate the Cube Steaks (they come two in a package) in a bowl with Olive Oil, Balsamic Vinegar, and some diced Scallion for 15 minutes.
Bring the electric griddle to full heat. Heat some olive oil on the surface. Add the remaining diced scallions and cook until Scallions are softening. Add the Cube Steaks. Sprinkle generously with Grilling Herbs, Lemon Pepper, and Garlic Powder…to taste. Cook for just a few minutes on each side. Pull and rest meat for five minutes under tented aluminum foil before slicing to maintain juiciness. While meat is resting, cook the Tomatoes on the grill, and serve as a tasty side garnish.
Suggested accompaniment: McFadden organic Wild Rice* & artichoke heart salad
Recommended wine pairing: McFadden Vineyard Zinfandel* or McFadden Vineyard Pinot Gris*
*Available at the McFadden Farm and Vineyard Tasting Room in Hopland
McFadden Vineyard Tasting Room, Open Daily 10-5, (707) 744-8463