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“This is an easy, quick way to prepare cube steaks. Cube steak is an inexpensive cut of beef, which I've used in the past for salisbury steak. I wanted to cook these steaks but not in a heavy gravy, so this is how lightened them up. You could also substitute flank steak if you can't find cube steaks. DH raved over these and thought I had spent much more time preparing than I actually did. Note: If you cannot find Dale's Steak Seasoning, a good substitute is whisking together 1 tbs. soy sauce and 1 tbs. Worcestershire sauce.”

Ingredients Nutrition

  • 2 cube steaks (approximately 4-inch x 4-inch sized pieces)
  • 2 tablespoons Dale's Steak Seasoning, reduced sodium blend (or 1 tbs. soy sauce and 1 tbs. Worcestershire sauce)
  • 14 teaspoon black pepper, freshly ground
  • 12 cup Baby Spinach, whole leaves
  • 14 cup basil, whole leaves
  • 14 cup red bell pepper, sliced thin
  • 14 cup goat cheese, crumbled


  1. Preheat broiler to medium heat or move oven rack to second position under the broiler (depending on what type of oven you have).
  2. Pound cube steaks to 1/2-inch thickness (if they aren't already thin enough). Drizzle Dale's Steak Seasoning evenly over both sides of each steak (a little goes a long way) and season with black pepper.
  3. Layer baby spinach leaves, basil leaves and sliced red bell pepper atop each steak. For easier rolling, make sure pepper slices are arranged parallel to the direction you plan to roll the steaks. Sprinkle with goat cheese atop these layers to 1/2-inch from outside edge of each steak.
  4. Roll each steak up (like a jelly roll), being careful not to spill out the stuffing, and secure open ends with toothpicks.
  5. With toothpick-secured sides up, broil steaks for five minutes. Turn over and broil for another five minutes or until desired doneness.
  6. Carefully remove toothpicks. This may be served sliced cross-wise and arranged on each plate or whole for each person to slice his/her own.

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