Oh cubed steak, how I bad-mouthed you as a young, foolish youth. As a young married couple, my hubs and I received fresh beef from my family’s farm (a.k.a Mettenburg Farm) on a regular basis. My mother always had cubed steak cut, and I never knew what to do with it. And oh, how I degraded this piece of beef as an antiquated cut that my grandmother used to cook. NOT fancy enough for me and my city life, thank you very little. As you may have ascertained by now, I am grimacing and eating my words. Because as a busy mom with the average picky kids, cubed steak is becoming MY SAVIOR.

It is so quick to cook (literally, like minutes), flavorful, and absorbs a lot of flavor. It’s kind of my new obsession. Even my hubs, who, quite frankly, can be a bit of a foodie snob, has been humbled by our little cubed steak experiments of late. See, here’s the deal – I haven’t had any Farmer Girl cubed steak cut in a really long time, because of the biases outlined above. But at the urging of my Farmer Girl sister, I decided to have some cut. And then I was mad, because it doesn’t look great in the package:

And of course I blamed my sister for making me waste precious Farmer Girl meat on this old grandma cut. And then I started playing with it in the kitchen…and I promptly had to grimace and eat my words again. Because the cubed steak is fabulous, and super easy to make into a sandwich, stir fry, a mock fajita, the list goes on. So friends, don’t snub the cubed steak. Try it first, then try it again. And as with all of steak, be careful too not overcook! Best served rare!

This recipe is adapted from Steak Sandwich with Tarragon Mayonnaise.

Steak Sandwiches With Tarragon

Mayonnaise

Prep Time: 15 minutes

Cooking: Easy

Serving Size: 4 servings

Cook Time: 15 minutes

Ingredients

• 1 pound Grass Fed Cubed Steak
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ to 1 tablespoon canola oil
• 1/3 cup mayonnaise
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon fresh lemon juice
• 4, 1-inch-thick slices of bread, toasted
• 1 small head Boston lettuce, leaves washed and dried

Directions

1.) Bring the Farmer Girl Cubed Steak to room temperature.

2.) In a small bowl combine thyme, olive oil, Kosher salt, and black pepper. Rub the mixture over the steak.

3.) Bring a large skillet to medium-high heat.  Add ½ to 1 tablespoon canola oil. When the oil is hot (smoking), add the Farmer Girl Cubed Steak. Do not overcrowd the skillet – it may accommodate only two steaks at a time.If the juices start to bubble or steam, the pan is overcrowded and the skillet may not be hot enough. Cook for 2 to 3 minutes each side, or until the steak easily releases from the pan. Remove the steak and plate. Cover with aluminum foil and let rest for 5 to 10 minutes.  Cook the remaining steaks and let rest, covered, for 5 to 10 minutes.

4.) While the steaks rest, chop the tarragon.  Combine the mayonnaise, tarragon, lemon juice, and a pinch of salt in a small bowl. Mix well and set aside. Wash and dry the lettuce. Toast the sandwich bread under the broiler or in a hot skillet.

5.) After the steaks have rested, place them on a cutting board. Slice each steak across the grain, into thin strips.  Layer the toasted bread with lettuce and slices of steak. Drizzle with the tarragon mayo and enjoy!

Feel free to share this yummy Steak Sandwiches with Tarragon Mayonnaise Recipe with friends. They’ll thank you!