Quick and Easy “Thin Steaks”
With a new school year just around the corner, we all need a few of those fast and flavorful meals. Here’s one for your arsenal. We call this “thin steaks’ in our house. Why? I don’t know. It just stuck and we like it.
Kids: What’s for dinner?”
Me: “Thin steaks!”
Kids: “Yeah!”
Ok. So aren’t that excited, but its a guarantee they will eat dinner that night. I probably make these a few times a month. They are fast and easy. On school nights that’s just what I need. Minimal ingredients here too guys. I usually serve these with buttered noodles and some kind of vegetable. Don’t forget the bread! The sauce for this one is really good! Dinner is done.
I make these with thin cut top round steak. The thinner the better. This is what keeps the cooking time down. Plus, if they are too thick they get chewy. Not tasty. Sometimes my store will call them Milanesa. At my store, these are pretty large. They don’t even fit in my pan, so I cut them in half. I usually buy the biggest package weight wise. If you are cooking some, you might as well cook a lot. I think the leftovers taste better. I’m not a big leftover fan. If we do have leftovers, I’m all about turning them into something else. A microwaved piece of steak the next night is not my thing. But these I will eat the next day. If I’m not feeling it, I will turn these into french dip sandwiches or cheese steaks (yes, I know this isn’t the right cut of meat for that, but the kids don’t know that). So maybe pick up some provolone cheese and some rolls for tomorrow night’s dinner (serve with french fries- the kids will love you).
I try to keep a package in the freezer at all times. Remember, these are thin so they defrost in no time (while the kids are doing homework). Having these on hand has saved dinner more times than I can count.
Back to school they go!
Thin Steaks
Ingredients
- 1-2 pounds thin cut top round steak
- 2 tablespoons olive oil
- Mixed Up Krazy Salt for seasoning the meat
- 1 tablespoon lemon juice the bottled kind is fine
- 1 cup chicken broth stock works too
Instructions
- Season your steaks on both sides with some Krazy Salt.
- Heat the olive oil in a large fry pan or skillet on medium heat. Once your oil is hot add the steaks to the pan. Cook the steaks about two minutes on each side,
- Once cooked, remove them to a platter. Keep working in batches until you have cooked all the steaks. If your pan gets too dry, just add a little more oil.
- After the steaks have cooked, add your lemon juice and chicken broth to the pan. Add the juice that has collected in the bottom of your platter back to the pan.
- Let the sauce cook down for a few minutes. Taste it and adjust seasoning. You can add more Krazy Salt here if needed.
- Pour the sauce over the steaks.
- Serve.
