Rich, delicious, and budget-friendly, Gluten-Free Cube Steak With Gravy only takes 30 minutes from prep to plate.
There’s no way around it—a proper steak costs a pretty penny these days. And when dining out, a T-bone or rib eye costs even more. I mean, obviously, a high-quality cut of meat has never been on the cheap side, but I can’t be the only one who’s noticed a sizeable markup over the past few years.Â
We’re a family of five, so we don’t frequent high-end steakhouses. And when my wife and I go on dates, we’re not ashamed to split a sirloin—saving money and calories. Thankfully, you don’t need to shell out half your paycheck to enjoy a decent slab of beef, as this gluten-free cube steak with gravy proves.
Cube steak might be a cheaper cut, but that doesn’t mean it has to taste cheap. For this recipe, I’m going for a cozy vibe, the kind of menu item you’d order at a roadside diner off Route 66 or a small-town restaurant after church on Sunday. Now, I can’t say the cube steak with gravy is 100 percent kid-friendly, but my kids clean their plates. That’s saying something, right?
I masked the cube steak’s humble origins with a buttery gravy that soaks into everything on the plate. The onions and mushrooms (I prefer bella or cremini) add a mellow, earthy sweetness that goes nicely with the herbs and spices. This recipe is comfort food at its finest, and it only takes about 30 minutes to make. You can’t argue with that.
Why sweet rice flour?
Contrary to the name, sweet rice flour isn’t sweet. In fact, it’s quite neutral in flavor, perhaps more so than all-purpose flour, which this replaces. I used to be gluten-free while on an elimination diet, and sweet rice flour was one of those ingredients I decided to keep. It makes for an excellent thickener and coating, much better than cornstarch. Sweet rice flour also outperforms all-purpose flour, giving the steak a light, crisp crust and a velvety gravy. Yes, it’s a bit pricier than cornstarch and all-purpose flour, but a one- or two-pound bag lasts me a while.
How do I store leftovers?
Refrigerate the steaks in an airtight container for up to 3 days. Reheat in a pan (I like a cast iron) over medium-low heat. Avoid the microwave—your stovetop will do a better job distributing heat. If the gravy has thickened too much, a splash of broth or even water should loosen it up.Â
Serving suggestions
Gravy-centered recipes like this one need a side that can handle all that gravy. To sneak in some veggies for my kiddos, I’ll make a Mashed Cauliflower Recipe. Between the steak’s gravy and the butter and milk in the cauliflower, they’re none the wiser. But feel free to go the more traditional route and whip up a creamy batch of Buttermilk Mashed Potatoes. For an even simpler, starchy side, stick with a Baked Potato.
Gluten-Free Cube Steak with Gravy
Ingredients Â
- 4 tablespoons sweet rice flour divided
- 1/2 teaspoon kosher salt plus more, to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper plus more, to taste
- 4 cube steaks about 1 pound total
- 2 tablespoons olive oil divided
- 1/2 large onion thinly sliced
- 8 ounces sliced mushrooms white, baby bella, or cremini
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce gluten-free
- Fresh parsley chopped for garnish (optional)
InstructionsÂ
- In a shallow dish, mix together 2 tablespoons of sweet rice flour, kosher salt, onion powder, garlic powder, and black pepper. Coat each cube steak with the flour mixture.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cube steaks and sear for about 2-3 minutes on each side. Transfer the steaks to a plate and keep them warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil along with the sliced onions, mushrooms, and dried thyme. Cook until the onions are translucent (about 6-8 minutes). Remove the veggies from the skillet and set them aside with the steaks.
- Reduce the heat to medium and melt the butter in the skillet. Add the remaining 2 tablespoons of sweet rice flour and whisk for about 1 minute to form a light roux. Gradually pour in the beef broth while whisking. Add the Worcestershire sauce and simmer until it thickens enough (about 6 minutes).
- Return the cube steaks and the onion-mushroom mixture to the skillet with the gravy. Cover and simmer for an additional 5 minutes. Adjust seasoning.
- Serve the cube steaks with gravy over the top. Garnish with chopped fresh parsley.
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