Beef Cube Steak with Swiss Chard, Dried Cranberries, and Granny Smith Apple (Serves 2)
Beef cube steak cooks quickly and cheap yellow mustard can make it taste like an expensive cut of meat. Try it with Swiss chard prepared with apple cider vinegar, dried cranberries, and Granny Smith apple for a surprisingly tasty meal.
Prep and Cook Time: 25-30 minutes
2 beef cube steaks
1 bunch of Swiss chard
4 tablespoons of dried cranberries infused with apple juice
1 Granny Smith apple
1 small red onion (or sweet-yellow)
3 cloves of garlic
Apple cider vinegar
Extra virgin olive oil
Cheap yellow mustard (the ordinary stuff)
Chop onion into bite sized pieces. Strip leaf from stem of chard and save in a bowl. Chop stems into bite-sized pieces. Season both sides of the cube steak with a dusting of salt, black pepper, and garlic powder. Cut one Granny Smith apple into quarters. Chop one apple quarter into bite-sized pieces.
Add 2 tablespoons of olive oil to a sauté pan over medium heat. Add onions and stem-pieces. Press or add finely chopped garlic and let cook over low heat until onions and stems soften. Add 1/4 cup of hot water to a small sauce pan over medium heat. Add dried cranberries. Add two or three tablespoons of apple cider vinegar. Cover the mixture and let simmer over low heat. Pre-heat non-stick grill pan or skillet over medium heat. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Wipe a thin layer of cheap yellow mustard on the top side. Turn with a spatula and sear the second side for 4 minutes. Wipe a thin layer of cheap yellow mustard on the side now facing up. While meat is searing, add a little more olive oil to the onions and stems cooking over medium heat. Add chard leaves to sauté pan and stir around with spatula as it wilts. You might cover pan for a few minutes or keep stirring until chard cooks down. Back to the meat… Turn cube steak one more time to sear the freshly-treated-with-mustard side. Turn off heat and let meat rest on the hot pan for a few minutes while you complete work with the chard. Add cranberry-apple cider mixture to onions, stems, chard mixture and stir together. Sprinkle fresh apple pieces over chard when served. Serve left-over apple quarters as desert.
Notes: Swiss chard without a dressing of apple cider vinegar and dried cranberries is really bland. I know because I forgot the dressing the first time I prepared it. The dressing is the difference between edible and amazing.
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