Mexican Style Pork Cube Steak - Delicious Southwest Flavors
Treat your taste buds to the exotic flavors of Mexico with this easy pork cube steak recipe! Enjoy south-of-the-border flavor without any fuss - let's get cooking in the kitchen!
When I removed a package from the freezer yesterday, I thought I had pulled pork chops out. I had a plan, so rare for me since I usually wing it when it comes to making dinner. I have been craving Mexican meals, but since low GI foods do not include corn, white rice, or tortillas, I had to come up with something new that would make those tastebuds happy, happy, happy.
Dabbling in the kitchen can be fun when you decide you are out to create something new for your recipe box. After our feature last week, I was inspired to try my hand at creating a rub for our pork chops.
Only guess what? I noticed I had pulled out cube steak from the freezer. I did not pay close enough attention to what I grabbed and was in for quite the surprise when I went to get started on dinner after my meat had thawed. So, a change of plans was in order... don't you just love it when your plans are foiled?
Since my recipe was centered around pork, I thought we got this, pork chops are not that different than pork cube steak. Instead of patting our pork chops down into the rub, we will sprinkle the rub over our cubed steak while cooking them in the skillet. Not that different afterall, just a minor adjustment.
Darn, I had been hoping to use that Ninja where I can, set it and forget it... the skillet was just as simple, just a little more hands on. Keeping a watchful eye on our meat so as not to burn it isn't so bad, not like I was making a seven course meal or anything. Some days I feel so spoiled by that Ninja.
I share with you what I created as our side dish for more inspiration further down in this post. Dinner wouldn't be complete without the works.
- 4 Cubed Steak (Pork)
- 1 T Chili Powder
- 1 t Cumin
- Dash of Cayenne Pepper (I have a dash measuring spoon, and I use it now for our cayenne pepper so I do not use too much)
- Dash of Salt
- 1 t Garlic Powder
What you need to do:
- Measure out spices and place in ramekin, mix well and set aside
- Coat bottom of skillet with olive oil (about 1 T)
- Place cubed steak in skillet
- Sprinkle spice mixture over cubed steak, you will want it to look more like a rub and cover the entire cube steak
- Cook for about 3 minutes on medium heat
- Flip to other side, sprinkle spices again like a rub over entire cubed steak
- Flip over to be sure both sides are brown
- Remove from heat
- Plate
I thought about what I wanted as a side to go with our Mexican style pork cube steak recipe, and I decided black beans are always a good idea when it comes to Mexican meals. Black beans are also low on the glycemic index scale coming in at 30 (remember, we want to keep foods at 55 and under to stay on the low side), and I knew just how I wanted to doctor them up too.
I rinsed and drained the black beans and then placed them in a small pot on the stovetop. I cut up about two tablespoons of red onion (into very small pieces). Then I chopped up one fourth cup of green pepper and added it to our black bean mixture. I let the beans cook for about 20 minutes on a medium-low heat, and lastly added salt and pepper with just a dash of garlic powder for taste (I love it).
When it came to plating our dinner, I laid a bed of lettuce on the plate, placed the cubed steak on top of my bed of lettuce, added the black bean mixture on top, and finished it off with a sliced half Roma tomato.
If you desire a sauce for your cubed steak and lettuce, you could drizzle southwest ranch (or regular ranch) dressing over the top, but I left it as is with no dressings added. I thought it was very flavorful, and when I asked my husband for his opinion, he agreed this recipe has a great flavor. I was so happy to hear his opinion on the recipe. My taste tester can be opinionated at times so when I get a thumbs up, my heart warms.
Thank you to everyone who has been reaching out regarding our new take on recipes. I really appreciate your feedback and I have found new energy when it comes to creating recipes in the kitchen and seeing what works together.
When I first began sharing recipes, many were on a more healthy scale, and then some folks complained wanting recipes with more items they could find in their pantry. I made some changes trying to make recipes that more people would enjoy, but were also gluten free for myself.
I recently decided a more healthy standpoint is more important to me, my family, and helping those who find themselves needing these sorts of recipes too. I had hopes others would agree, and I guess you do! Each one of your messages, emails, and comments mean the world to me, and I am so happy to help with that "what to make for dinner" question that plagues so many of us every night.
I was that gal who had no idea what to make for dinner each night... finding myself in a rut... making the same meals week after week. Blah! Dinner became a function, not something I enjoyed making or consuming. No one needs that added stress, we want to enjoy what we are making and eating for dinner, right? I know that is how I feel these days. We have enough stress in our day to day lives, no reason to add more when it comes to dinnertime.
Now, since I am sharing recipes, I find it has helped to keep me motivated when it comes to creating new menu items for our dinners, no more same old, same old every week. Plus my familiarity with spices is expanding, and I am finding what goes with what. I do love garlic though and it finds it's way into most of my recipes, gotta keep those vampires at bay. Teehee
I found when I began experimenting with spices, foods became more interesting. Learning there is more to life than salt, pepper, and garlic powder opened up a whole new world to me. They were a bit intimidating to me at first since I was afraid of making mistakes, but when you begin breaking down your favorite recipes, you find the basics are all you really need. Spices are not that scary now, and I feel more confident in adding them to our meals.
I will say I know my recipe names could use some work, but I get so wrapped up in the recipes, creating a name goes to the wayside. Knowing I am providing a tasty recipe share is what I have been focusing on and is what is most important to me so bare with me on the recipe names, and thank you for sticking with me on this new lifestyle venture.
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Cheers,
Cara
