This Air Fryer Cube Steak recipe delivers restaurant-quality results in just 17 minutes from start to finish. Perfectly tender and juicy on the inside with a beautiful golden-brown crust, this protein-packed dish boasts 24g of protein while keeping carbs low at only 7g per serving.
The air fryer works its magic to create that satisfying texture without excessive oil, making it a healthier twist on the classic comfort food. Perfect for busy weeknights when you want something delicious but don’t want to spend hours in the kitchen.
Ingredients
- Cube Steak: 1 pound, perfect for quick cooking
- Olive Oil: ¼ cup, helps tenderize and adds richness
- Worcestershire Sauce: ¼ cup, enhances savory flavor
- Balsamic Vinegar: ¼ cup, adds depth and slight sweetness
- Dijon Mustard: 1 tablespoon, creates tang and helps bind marinade
- Garlic: 2 cloves minced, brings aromatic flavor
- Kosher Salt: ½ teaspoon, enhances overall taste
- Black Pepper: ¼ teaspoon, adds subtle heat
Instructions
- Prepare Marinade: Mix olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, and minced garlic in a bowl until well combined
- Marinate: Place steaks in shallow dish, pour marinade over them. Let rest in refrigerator for at least 1 hour
- Preheat: Set air fryer to 400°F and let it heat for 5 minutes
- Prepare Steaks: Remove steaks from marinade, allowing excess to drip off
- Air Fry: Place steaks in single layer and cook at 400°F for 6-7 minutes until internal temperature reaches 145°F
- Rest: Let steaks rest for 5 minutes before slicing to retain juices
Cooking Tips for Perfect Cube Steak
The secret to tender cube steak is in the timing! Let your marinade work its magic for at least an hour – though you can leave it up to 4 hours for deeper flavor. When air frying, keep a close eye on the temperature. The sweet spot is 145°F – any higher and your steak might get tough. Also, that 5-minute rest after cooking isn’t just for show – it lets those tasty juices settle back into the meat instead of running all over your plate!
Easy Substitutions
No balsamic vinegar? Regular red wine vinegar works great too! You can swap the Dijon mustard with regular yellow mustard in a pinch. If you’re out of olive oil, any neutral cooking oil will do just fine. Don’t have fresh garlic? Use 1/2 teaspoon of garlic powder instead of the 2 fresh cloves.
Serving Ideas
This cube steak loves creamy mashed potatoes – the gravy from the meat drippings is amazing on them! Add some green beans or a simple salad on the side. For a comfort food classic, serve it with mac and cheese. Want to get fancy? Slice it thin and pile it on toasted garlic bread with some melted provolone cheese for an amazing sandwich!
Storage Tips
Keep your leftover cube steak in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer for 2-3 minutes at 350°F. The microwave works too, but use 50% power to keep the meat tender. Want to prep ahead? You can freeze the raw steaks right in the marinade – they’ll keep for up to 3 months and marinate while they thaw!
Air Fryer Cube Steak
Equipment
- Air Fryer
- Shallow Baking Dish
Ingredients
- 1 lb cube steak
- 1/4 cup olive oil
- 1/4 cup Worcestershire Sauce
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Place cube steaks in a shallow baking dish or pan.
- Mix together the olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, and minced garlic. Stir to combine.
- Pour the marinade over the cube steak. Let marinate for at least an hour in the refrigerator.
- Preheat air fryer to 400F for 5 minutes.
- Remove the cube steaks from the marinade, being sure to let excess sauce drip off the steaks. Place the cube steaks in the air fryer in a single layer, working in batches if needed.
- Air fry at 400F for 6-7 minutes, or until the cube steaks have reached an internal temperature of 145F. Be sure not to overcook as the steak will get tough.
- Let rest for 5 minutes before slicing so the juices don’t run out of the steaks.
