Cube Steak with Blue Cheese

I love some cubed steak. When I was younger, I lived with my grandparents, and they loved cubed steak on Sunday morning before church. I remember lying in bed and hearing my grandfather beating the steak with a meat tenderizer. My grandmother dusted it in flour and fried it crispy. She would serve it with homemade biscuits and sawmill gravy.

I make cubed steak at my house about once a month, and it’s one of our favorites. While I can make homemadecubed steak biscuits, usually these days I buy frozen. I don’t make gravy, but sometimes my husband does.

We love cubed steak, but with the flour and frying, it’s not the healthiest, and it takes a while to get the oil hot, bread the cube steak, and then cook. Not to mention the mess.

Here’s a yummy alternative. Spray a broiler pan with nonstick spray.  Cut the cubed steak in small pieces, about two or three inches square, or a slightly larger rectangle. Lay the cubed steak out over the broiler pan. Dust with coarse cracked pepper.

Broil on high for about five minutes, until the top darkens and is edged in black. (You have to get past the gray stage). Take out, flip each piece over with tongs,  top with blue cheese crumbles, and broil again. Take out after about five minutes, when cheese has melted and edges look crispy.

To make this work, you have to like blue cheese. It’s good with cracked pepper alone, and I usually leave some that way for my son. I think you could top with Heinz 57 or a thicker steak sauce if you didn’t want the blue cheese but wanted to add flavor.