The minute steak and cube steak are thin slices from the round, chuck or sirloin cuts of beef. Minutes steak are pounded smooth to 1/4-inch thick so they sear very quickly to medium rare and remain tender and moist. They’re great for sandwiches, roulades and a host of other dishes. Cube steaks are pounded with traditional hash marks to about 3/8 to 1/2 inch and are ideal for chicken fried steak, Cuban sandwiches, Salisbury steak or a hundred other steak and gravy dishes. Both steaks come in 2.5 ounce portions which is great if you’re watching your waistline and protein intake.
This steak salad has all the ingredients for a well balanced low-cal lunch or light dinner. The shell pasta traps some of the vinaigrette and olive juice, the peppery arugula and seared steak pick up the rest of the vinaigrette so there is no pool of dressing sitting on the bottom of the plate. Green olives and pimiento add saltiness and another texture to the combo. You can add cucumbers, onion, radishes or other ingredients to your heart’s content. Change it up, make it your own.
I buy 10 ounces of minute steak for $2.00 and that will make 4 salads or 4 Cuban sandwiches. Super inexpensive, a good source of protein and delicious. Best of all this salad can be made in 10 minutes. Here’s how:
- Cook 2 cups of shell pasta in well salted water for 7 minutes. Drain well.
- While the pasta cooks, salt and pepper minutes steaks and heat cast iron skillet over medium high heat. Add a tsp. of olive oil to the skillet.
- When oil is hot cook minute steaks for 30 seconds on both sides. Remove to a plate to rest.
- Chop or tear arugula.
- Place 1/2 cup of pasta on a plate, top with arugula, 2 Tbsp. green olives and pimiento with brine and 2 Tbsp. vinaigrette dressing of choice. (I like Italian) Toss salad so everything is coated with the dressing.
- Slice steaks on the bias very thin and place on top of salad. Drizzle a tsp. of vinaigrette over the meat to finish.