Kylito's Smothered Steak

By Kelly Bogard

Dinner for two. A lost art with growing families and busy schedules. Work, after school activities, volunteering. It takes up your time.

And kids have pickier palates. Mac and cheese. A good corn dog or two. Maybe some green veggies in the mix. That’s what’s on their menu. And it can be tough to convince them to eat a helping of “adult” meals.

So, when you have time for dinner for two, this week’s recipe will be a treat for your taste buds! And not too hard on your budget.

For Kylito’s Smothered Steak, you will need…
2 6-oz. cube steaks (tenderized)
1 c. flour
1 c. buttermilk
1 can (14.5 oz.) petite diced tomatoes
1 jar (16 oz.) Kylito’s Salsa (I used the roasted flavor)
1/4 c. extra virgin olive oil
1 medium bell pepper, diced
1/2 medium onion, diced
4 oz. Monterrey Jack cheese, shredded
salt and pepper to taste

You’ve probably seen me mention Kylito’s before. It’s by far my favorite store-bought salsa. And it’s made in Lubbock, Texas. The creator, Kyle, just happens to be the nephew of our very own Curt Lancaster, who is the associate director of Public Relations and manager of the Texas Farm Bureau Radio Network.

First, put your flour and buttermilk in separate dishes and season the steaks with salt and pepper. Place the steak in the flour, then dip in the buttermilk to coat and then back in the flour. Make sure to coat it well on both sides.

Once you have the steaks coated, heat the oil in a large skillet over medium-high heat. Once the oil is ready, place both steaks in the hot oil and reduce heat to medium. Cook the steak for 7 to 8 minutes on each side to create a golden brown crust and remove to cool.

With your pan still hot, pour the onion and peppers into the remaining grease and cook over medium until tender. While your veggies are cooking, preheat your oven to 350 degrees.

Kyle’s recipe called for using a cast iron skillet to make it a one-dish meal, but I didn’t have one available. I used a regular skillet and transferred the food to a glass baking dish. Place the steaks in the bottom of the baking dish and top with the sauteed vegetables.

Spoon the diced tomatoes over the steaks as well.

Next, pour salsa over both steaks and around the edges of the pan. Cover with foil and bake for 25 minutes. Top with cheese in the last five minutes of baking. Let stand for 5 to 10 minutes before serving.

Spicy and savory. It’s a great way to spice things up in the kitchen. What are some of your favorite dinner for two recipes? I’d love to hear from you. Thanks again to Kyle from Kylito’s for sharing this amazing recipe. From all of us at Texas Table Top, enjoy!

[box]

Recipe: Kylito’s Smothered Steak

Summary: Spicy and savory dinner for two

Ingredients

2 6-oz. cube steaks (tenderized)
1 c. flour
1 c. buttermilk
1 can (14.5 oz.) petite diced tomatoes
1 jar (16 oz.) Kylito’s Salsa (I used the roasted flavor)
1/4 c. extra virgin olive oil
1 medium bell pepper, diced
1/2 medium onion, diced
4 oz. Monterrey Jack cheese, shredded
salt and pepper to taste

Instructions

Salt and pepper cube steaks on both sides to taste.
Place flour and buttermilk into 2 separate medium-sized bowls or pie plates.
Dredge the first piece of cube steak in flour, coating both sides, and then shake off excess flour.
Place cube steak into buttermilk and cover completely.
Return meat back to the flour and coat both sides again. Set aside. Repeat process with second piece of cube steak.
Place a large cast iron (or other oven-safe skillet) on a burner and bring to medium-high heat.
Add olive oil and distribute evenly in skillet.
When oil is up to temperature, carefully place both pieces of cube steak into skillet.
Lower heat to medium and fry steaks for 7-8 minutes per side or until cooked through.
Place the cooked steaks on a paper towel and let rest.
Preheat the oven to 350 degrees.
Add onion and bell pepper to skillet and saute on low heat for about 10-12 minutes. The peppers should become soft and the onions nicely caramelized. Stir often to prevent burning.
Push the cooked peppers and onions to the sides of the skillet and return the steaks to the pan.
Cover each piece with an equal amount of the sauteed peppers and onions.
Pour equal portions of the diced tomatoes on each steak.
Pour Kylito’s Salsa over both steaks and around all sides of the pan.
Smooth the mixture out evenly with a large spoon.
Cover loosely with foil.
Place in oven and bake for 25 minutes.
During the last 5 minutes of baking, carefully top the steaks with shredded cheese.
Let pan cool for 10 to 15 minutes before serving.