Sauteed peppers, onions and tomatoes make a quick, savory sauce.
Ask your butcher for 4 equal-size cube steaks (about 4 ounces each) so they cook evenly.
Place flour in a shallow dish and dredge the steaks in it.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side.
Transfer to a baking sheet and keep warm in the oven.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat.
Stir in garlic, thyme and the remaining 1/4 teaspoon salt; cook, stirring, for 15 seconds.
Add tomatoes with their juice and Worcestershire.
Serve the sauce over the steaks.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
