If you read this blog regularly, you already know that I buy my beef by the side
from the local farmer. This time I had it cut a little differently and that gave me quite a few packages of cubed steaks. Sure I could make chicken fried steak, but again, if you’ve been reading this blog for a while you know I like to try different things and tire of the everyday dishes.
So I did a search and found quite a few recipes, all bookmarked to try later, but settled on Grilled Cube Steak Rollups
over at Recipezaar. One of the things I find extremely beneficial about their site are the reviews. There are usually plenty of them and I take the time to read at least the first 20, if not more. There are 17 reviews on this particular recipe and it ranked a little over 4 stars, so I decided to try it. This particular recipe called for a bottled marinade, so instead I used one that was given to me ages ago by a friend. I had never tried the marinade, but she swore by it, so I went for it and the results were delicious!
Since I did change several things in the recipe, I’ve basically given you the rewritten version below. Click the link above for the original.
Grilled Cubed Steak Rollups
adapted from Recipezaar
4-5 pieces cube steaks
marinade (recipe below)
2 oz cream cheese, softened
4-5 pieces bacon (raw)
1 sprig fresh parsley, minced, (stem too)
1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak dust or your favorite steak seasoning
3 tablespoons A1 steak sauce
For the Marinade
Put all ingredients into a blender and puree. Pour over meat in a glass dish or gallon zipper bag and place in the refrigerator 2-24 hours. Can be marinated up to three days for tough cuts of meat. This made enough marinade for 8 cube steaks, so I put four in the freezer in marinade.
For the Roll Ups
Marinate steaks in the refrigerator for a minimum of 2 hours, up to 24. Mine marinated for 24.
Preheat your grill on high with the lid closed. Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain.
Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting. Combine the cream cheese with the minced parsley. Spread thin layer of cream cheese over one side of steak.
Beginning with short end roll up the steak.
Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. I didn’t have enough toothpicks so I used two long skewers. I definitely recommend the toothpicks so you can turn the steaks individually.
Turn the burners on your grill down to medium and grill roll ups on one side for several minutes to sear the meat. Turn and sear the other side. Turn the heat down to low and continue to grill with the lid closed and turn every five minutes until done. Mine took about 25 minutes total.