Ingredients:

  • 1.5 lb cube steaks
  • 2 tbsp low-sodium Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1/2 cup whole wheat flour
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low-sodium beef bone broth
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Dijon mustard

Instructions:

  1. Place the steaks in a shallow dish. Whisk together the Worcestershire sauce, vinegar, 1 tablespoon of olive oil, and smashed garlic. Pour the marinade over the meat and let sit at room temperature for 15 minutes to tenderize.
  2. In a separate bowl, whisk together the whole wheat flour, smoked paprika, onion powder, salt, and pepper. Remove steaks from marinade, allowing excess to drip off, and press firmly into the flour mixture. Shake off excess to ensure a thin, even coating.
  3. Heat the remaining 1 tablespoon of oil in a large cast iron skillet over high heat until it shimmers. Sear the steaks for 3 minutes per side until a mahogany crust forms.
  4. Add the beef bone broth and Dijon mustard to the pan, whisking the liquid around the steaks. Cover briefly for 1-2 minutes to allow the steam to finish the interior while keeping the meat hydrated. Garnish with fresh parsley before serving.