Latin Cubed Steak and Onions with Gravy
This recipe started with me looking for an economical steak to cook for my family. I spotted a family pack of cubed steaks, brought it home, and then started researching what I could make. So many of the recipes were for chicken fried steak. And don’t get me wrong, it looks delicious, but my first thought was, “Where is the chicken?!” 😂 Clearly, I had some learning to do.
I eventually found a recipe to use as my base, then went full Latina on it! Adobo, sazón, lime juice, soy sauce, and a few more seasonings turned that family pack into something I am soooo freakin’ proud of. The steaks get coated in seasoned flour, seared, and finished in an onion gravy that you’ll want to spoon over every single bite. I like my onions very soft and caramelized, so you already know I gave them some love in that skillet.
Now, you might expect me to serve this with rice. Usually, you’d be right! But this time, I felt like mashed potatoes would go so well with the flavors, and let me tell you, that was a good call. Those creamy potatoes with the steak and onion gravy? One of the best meals I have ever made.
What started as a way to stretch the grocery budget turned into a recipe I can’t wait to make again. I hope you enjoy it as much as our family has!
Ingredients
- 6 cubed steaks
- 1½ tbsp Loisa Adobo
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp soy sauce
- 3 tbsp lime juice
For dredging
- 2 cups flour
- 2 tbsp Loisa Adobo
For cooking the steaks and onions
- corn oil to cover the whole bottom of the skillet more may be needed later, see directions
- 3 tbsp butter
For the onion gravy
- 1 large onion thinly sliced
- 2 tbsp cornstarch
- 2 cups beef or chicken broth
Instructions
Season the steaks
- Season the cubed steaks with the Loisa Adobo, Loisa Sazon, garlic powder, onion powder, black pepper, salt, soy sauce, and lime juice. Mix well to evenly coat the steaks, then set aside. If desired, refrigerate for a couple of hours before cooking if desired, for more flavor. But not necessary.
Dredge the steaks
- Combine the flour and Loisa Adobo in a shallow dish. When ready to cook, dredge each steak in the seasoned flour, coating both sides. Gently tap off any excess flour.
Prepare the gravy mixture
- In a medium bowl, whisk together the cornstarch and chicken or beef broth until smooth and fully combined. Set aside.
Sear the steaks
- Heat enough corn oil to cover the bottom of a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. Add a splash more oil if needed, and adjust the heat slightly up or down as the steaks cook. Transfer the steaks to a plate to rest while you cook the remaining steaks.
Keep the browned bits
- Leave the browned meat bits, known as “fond,” in the skillet to add flavor to the gravy. If there are any blackened or burnt areas, carefully wipe them away with a damp paper towel.
Cook the onions
- Melt the 3 tablespoons of butter in the skillet over medium heat. Add the sliced onions and cook, stirring often, until they reach your desired softness. I prefer mine very soft and caramelized.
Add the gravy mixture
- Pour the cornstarch and broth mixture into the skillet with the onions. Bring to a boil, then reduce the heat to a simmer.
Finish the steaks in the gravy
- Return the steaks and any accumulated juices to the skillet. Spoon the onion gravy over each steak. Cover and simmer for about 5 minutes, or until the gravy has thickened and the steaks are cooked to your liking.
Serve
- Serve over mashed potatoes, my favorite. Or rice, with plenty of onion gravy spooned over the top, if you have to but mashed potatoes for this one is my jam!
