This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sonoran Beef Steak

By: Cattlemen's Beef Board and National Cattlemen's Be

"This 2001 National Beef Cook-Off winning recipe for a spicy breaded cube steaks with a creamy cilantro sauce was created by Marjorie Farr of Maryland."

Rate/Review | Read Reviews (1)

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) beef cubed steaks
1 cup plain dry bread crumbs
2 teaspoons taco seasoning mix
Salt and pepper
3 tablespoons garlic-flavored or plain olive oil
Chopped fresh cilantro
Sauce:
3/4 cup prepared ranch dressing
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons taco seasoning mix

Directions

Combine sauce ingredients in small saucepan; set aside.
Combine bread crumbs, 2 teaspoons taco seasoning and salt and pepper on waxed paper. Brush both sides of beef steaks lightly with some of the oil. Dip into crumb mixture to coat both sides; press coating into steaks.
Heat remaining oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place steaks in skillet; cook 6 to 8 minutes or until cooked through, turning occasionally. Meanwhile heat sauce over low heat just until warmed. Serve steaks immediately with sauce. Garnish with cilantro.

Footnotes

Nutrition information per serving
605 calories; 29 g protein; 22 g carbohydrate; 44 g fat; 785 mg sodium; 86 mg cholesterol; 4.6 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 3.6 mg iron; 5.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, iron and zinc, and a good source of vitamin B6.
©Cattlemen's Beef Board and National Cattlemen's Beef Association