This dish for soft grilled lamb includes a lovely sauce made with citrus, fresh mint, a touch of cinnamon, a mixture of Mediterranean herbs and spices, and more.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 4 (1/2 pound) cube steaks (pounded round meat)
- 1 (10.5 ounce) can condensed French onion soup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sear steaks in a large skillet over medium heat, 2 to 4 minutes per side.
- Transfer steaks to a 9×13-inch baking dish. Pour condensed soup over top.
- Bake in the preheated oven until tender and slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 50 g |
| Saturated Fat | 9 g |
| Sodium | 754 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I had the really thin minute steaks, so I didn’t pan sear them. Because I used less meat (about a pound), I put them in a 350 oven for 5 minutes, took them out and added two sliced, raw potatoes on top of the meat. Then, I sprinkled about 3/4 of a packet of onion soup mix over top, and 1 cup of water. I covered the 13×9 pan with foil and baked it for 30 minutes. Very good!
Much too easy to be so delicious!
Fast and easy to throw together. Sprinkled meat with garlic powder and black pepper before searing it. Used a packet of Lipton onion soup with a cup of water and threw in 1 tsp of beef soup powder. Covered it while cooking. Took about 50 minutes to cook.
This is so easy and the steaks turn out so moist and tender.
A minute steak is not the same thing as a cube steak so this description is incorrect. Cube steaks are round or chuck steaks that are run through a tenderizer thereby cubing it. A minute steak is a thin cut of round or sirloin that is pounded at home or by the butcher to less than 1/4 inch to tenderize it and allow it to be cooked in appx. a minute per side. I enjoy both but the description is wrong so 1 star for that error.
Easy and delish!
Super easy! I dusted mine with a little cornstarch added in a little salt and pepper. My family loved it!
It’s quick and easy and alright. Just don’t cook longer than 30mins. Steak will be way too overcooked and tough. This steak is very thin and doesn’t take long to cook. Not sure why they say “over an hour”.
This came out very well. I used the Lipton Onion Soup instead. Placed steaks in oven only for 40-45 minutes. Would most certainly use this recipe again.
The flavor was good… not as tender as I’d hoped though.
I made this easy recipe for supper. While cooking it smelled great. I did dredge the minute steaks in flour, garlic powder and pepper. I used 1 can of creamy onion soup and 1 can of water After browning the meat I placed I 13×9 baking dish and covered with tinfoil. Cooked exactly 1 hour and served with mashed potatoes. It was delicious. I wish I had thickened the gravy before serving but there were NO LEFTOVERS at all. I’ll make this again for sure
Everyone loved it.
I triad this recipe it was really good!!! I used chunked steak instead of cubed steak and browned the steak in coconut oil instead of vegetable oil it’s healthier and I made some rice
Not so great.
I cooked it exactly as directed and it was excellent.
This is not a critique of the recipe so much as it is of cube steak. I made this for someone who has difficulty eating rare meats. Couldn’t believe how bland it was: I pounded the steaks to 1/8-inch thickness, marinated them in garlic & seasonings for about an hour at room temp, dredged in flour & browned in hot EVOO/butter (they looked beautiful), pan-grilled onion slices & layered on top of the meat, deglazed the pan with wine, then added & reduced a savory home-made brown stock with mushrooms, poured over the meat, covered it & baked @ 350 for an hour. Served with garlic whipped potatoes. The potatoes and gravy were devoured, lots of cube steak left on the plates. 🙁 I do not use canned soups because of the sodium, preservatives, and other undesirable ingredients, and the sauce was delicious. I seriously doubt that was the problem. Don’t think I’ll waste so much effort on cube steak again.
Since I used over a pound of meat, it needed water added. The soup gave it wonderful flavor! I made biscuits and green beans to accompany.
I made this cubed steak recipe last night and it was absolutely delicious and so tender. One of the easiest and best recipes so far. My Husband and Grandson loved it. Thank you.
We really enjoyed this recipe. I covered it in the oven since a lot of the reviews indicated it would be dry otherwise, but I think next time I won’t. The soup was very thin when it was done, not a good gravy consistancy.
Everyone in my family gobbled these up and thought they were very good. I dredged in flour, pepper, and garlic powder first and browned in a little oil. Then put meat on a plate while I drained the grease and deglazed the pan with the French onion soup. Placed meat back into pan and covered before baking in oven. Towards the end of the hour, I added a little water.
These were okay. They were a little tough. I did add a can of cream of mushroom and some onions and canned mushrooms on top. Not sure if I would make again or not.