Peppered Cube Steaks

Cut up a good tender cut of beef for steaks in about 1″ cubes.

Add to the meat:

• 2 heaping teaspoons of minced garlic.
• 1 TBS light soy sauce
• 1 tsp. teaspoon coarse black pepper or freshly ground black pepper
• 1 tsp. Maggi Seasoning (optional)
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt

Mix them well with the meat. Cover the bowl and let stand in the fridge until ready to cook. Cook it last, just before serving time. The longer it marinates the better, even overnight.

Pre-heat a heavy iron skillet with one TBS. oil or sprayed with Pam until very hot and starting to smoke. Put just enough meat in to cover the hot skillet with one layer loosely so you have room to turn them over. Do them in batches if you have to.

Turn the heat down to prevent flaring but they will sizzle while searing. Turn over occasionally to prevent from burning and from over cooking. For medium rare, cook about 2 minutes. They should just have stopped wiggling when poked with your spatula or your finger. They should still be pink in the middle.