TOP 5 Steak And Chicken Recipes
Here, you’ll discover a curated collection of our favorite Steak And Chicken dishes, with options to filter by cooking time, calorie count, or even just visual appeal. A lot of my friends consider this to be one of the best recipes ever since it can be made for a crowd with no work and is delicious both on its own and as a complement to other foods. Enjoy your meal!
1.Grilled Lime Chicken & Steak with Herb & Arugula Salad
Grilled Lime Chicken & Steak with Herb & Arugula Salad
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 4 tablespoons red-wine vinegar divided
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon pure maple syrup
- 1 clove garlic grated
- ¾ teaspoon salt divided
- ¾ teaspoon ground pepper divided
- 1 pound boneless skinless chicken breasts
- 1 pound flank steak
- 6 cups arugula
- ¼ cup mixed fresh herbs such as parsley, chives or dill
Instructions
- First, preheat the grill to a medium-high temperature.
- Step 2 In a bowl or dish that isn't reactive to acids or bases, mix together 3 tablespoons of oil, 2 tablespoons of vinegar, tamari, lime zest, lime juice, maple syrup, garlic, and 1/4 teaspoon of each salt and pepper. Place a quarter cup of the marinade in a different bowl that is not reactive. Put them both to the side.
- Step 3 Season both sides of the chicken and steak with a quarter teaspoon of salt and a quarter teaspoon of pepper. Coat the rack of the grill in oil. When an instant-read thermometer put into the thickest portion of the chicken reads 160 degrees Fahrenheit, the chicken is done grilling. This should take between 4 and 6 minutes per side. At the same time, cook the steak over medium heat for three to five minutes per side, flipping it over once.
- Step Four: Place the chicken and steak on a clean cutting board, and let them to rest for five minutes. Both the chicken and the steak should be sliced before being placed in their respective bowls of the saved marinade. About half an hour should be enough time to allow the food to reach room temperature while turning it occasionally.
- Step 5 In a dish, combine the arugula and herbs with the remaining 1 tablespoon of oil, the remaining 2 tablespoons of vinegar, and 1/4 teaspoon each of salt and pepper just before serving. Place the chicken and steak on a tray, and then sprinkle any remaining marinade over the top. Arugula salad should be served on top before serving.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 239 | |
| % Daily Value* | ||
| Total Fat 13 g | 20 % | |
| Saturated Fat 3 g | 16 % | |
| Trans Fat 0 g | ||
| Cholesterol 80 mg | 27 % | |
| Sodium 364 mg | 15 % | |
| Total Carbohydrate 3 g | 1 % | |
| Dietary Fiber 1 g | 2 % | |
| Total Sugars 2 g | ||
| Includes 2 g Added Sugars | ||
| Protein 26 g | 52 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 52 mg | 5 % |
| Iron 2 mg | 9 % |
| Potassium 471 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 13 g | 20 % |
|---|---|---|
| Saturated | 3 g | 16 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 3 g | 1 % |
| Fiber | 1 g | 2 % |
| Total Sugars | 2 g | – |
| Added Sugars | 2 g | – |
| Protein | 26 g | 52 % |
| Cholesterol | 80 mg | 27 % |
| Sodium | 364 mg | 15 % |
| Calcium | 52 mg | 5 % |
| Magnesium | 40 mg | 10 % |
| Potassium | 471 mg | 10 % |
| Iron | 2 mg | 9 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 247 mg | 35 % |
| Vitamin A | 30 Вµg | 3 % |
| Vitamin C | 7 mg | 8 % |
| Thiamin (B1) | 0 mg | 8 % |
| Riboflavin (B2) | 0 mg | 16 % |
| Niacin (B3) | 10 mg | 60 % |
| Vitamin B6 | 1 mg | 63 % |
| Folate (Equivalent) | 31 Вµg | 8 % |
| Folate (Food) | 31 Вµg | – |
| Vitamin B12 | 1 Вµg | 33 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 2 mg | 10 % |
| Vitamin K | 52 Вµg | 44 % |
Source: https://www.eatingwell.com/recipe/265775/grilled-lime-chicken-steak-with-herb-arugula-salad/
Also interesting about Steak And Chicken:
Is steak and chicken good together?
Increasing the taste and protein content of this easy dish may be done by using chicken and steak. Proteins are a must, but feel free to toss in any unused vegetables from the fridge as well.
What is chicken steak called?
What’s with the chicken in this steak? In all honesty, I wouldn’t know. Since moving to New York City, I’ve noticed that many stores sell chicken steaks under the misleading title of “boneless top-blade steaks,” despite the fact that these steaks are really just extremely thinly sliced breast meat.
2.Steak & Ale Hawaiian Chicken
Steak & Ale Hawaiian Chicken
Ingredients
- 6 chicken breasts boneless
- 2 cups pineapple juice
- 2 tablespoons Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons sugar
Instructions
- Mix all of the ingredients, with the exception of the chicken, in a bowl. Stir. Make approximately five to eight sets of holes in each chicken breast with a fork. Place chicken in the marinade and turn it over so that it is well coated in the liquid. If extra juice is needed, add some more pineapple. Refrigerate for 24–36 hours after being covered and chilled. Grill.
| Amount Per Serving | ||
|---|---|---|
| Calories | 369 | |
| % Daily Value* | ||
| Total Fat 16 g | 25 % | |
| Saturated Fat 5 g | 23 % | |
| Trans Fat 0 g | ||
| Cholesterol 111 mg | 37 % | |
| Sodium 750 mg | 31 % | |
| Total Carbohydrate 17 g | 6 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 13 g | ||
| Includes 4 g Added Sugars | ||
| Protein 37 g | 75 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 40 mg | 4 % |
| Iron 2 mg | 11 % |
| Potassium 583 mg | 12 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * kosher
| Fat | 16 g | 25 % |
|---|---|---|
| Saturated | 5 g | 23 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 17 g | 6 % |
| Fiber | 0 g | 1 % |
| Total Sugars | 13 g | – |
| Added Sugars | 4 g | – |
| Protein | 37 g | 75 % |
| Cholesterol | 111 mg | 37 % |
| Sodium | 750 mg | 31 % |
| Calcium | 40 mg | 4 % |
| Magnesium | 62 mg | 15 % |
| Potassium | 583 mg | 12 % |
| Iron | 2 mg | 11 % |
| Zinc | 2 mg | 14 % |
| Phosphorus | 330 mg | 47 % |
| Vitamin A | 42 Вµg | 5 % |
| Vitamin C | 9 mg | 10 % |
| Thiamin (B1) | 0 mg | 14 % |
| Riboflavin (B2) | 0 mg | 15 % |
| Niacin (B3) | 18 mg | 110 % |
| Vitamin B6 | 1 mg | 79 % |
| Folate (Equivalent) | 24 Вµg | 6 % |
| Folate (Food) | 24 Вµg | – |
| Vitamin B12 | 1 Вµg | 25 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 0 mg | 3 % |
| Vitamin K | 0 Вµg | 0 % |
Source: https://www.cdkitchen.com/recipes/recs/528/Steak__Ale_Hawaiian_Chicken44240.shtml
Also interesting about Steak And Chicken:
Is chicken steak a thing?
Steaks from chickens are taken from the infraspinatus muscle, which is located on the top of the cow’s scapula and is often referred to as the “paddlebone” in butcher shops.
What should I serve with chicken steak?
Green beans and mashed potatoes are always good options for supper sides. When you add some sunny-side-up eggs to chicken fried steak, you get a full breakfast. Alternately, serve on a bun with a side of fries, a salad, or your favorite fried potato topping.
3.Steak & Chicken Kabobs
Steak & Chicken Kabobs
Ingredients
- 1 lb. steak
- 2-3 chicken breasts
- 10-15 cherry tomatoes
- 1 red bell pepper chunk
- 1 green bell pepper chunk
- 1 red onion chunk
- ½ bottle Low Sodium Dale Sauce
Instructions
- Using ziploc bags of two gallon capacity, separate the chicken and steak into separate bags.
- After ensuring that each piece of meat is covered with the dale sauce, pour it into ziploc bags, close the bags, and leave them in the refrigerator to marinate for the night.
- Prepare the kabobs two to four hours in advance of when you plan to cook them on the grill. Place one green pepper, one onion, one cherry tomato, and one red bell pepper on each skewer using a skewer until there is no more room on the kabob.
- After placing the vegetable kabobs in a baking dish, pour the dale sauce over the top, and then place the dish in the refrigerator.
- Start up your grill and give it some time to warm up.
- Put chicken and steaks on skewers while you wait for the grill to get hot enough to cook them properly.
- Cook the meat on the grill until it is no longer pink in the middle and the veggies have a browned edge.
Notes
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 321 | |
| % Daily Value* | ||
| Total Fat 19 g | 29 % | |
| Saturated Fat 7 g | 35 % | |
| Trans Fat 1 g | ||
| Cholesterol 93 mg | 31 % | |
| Sodium 76 mg | 3 % | |
| Total Carbohydrate 5 g | 2 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 31 g | 62 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 35 mg | 4 % |
| Iron 2 mg | 11 % |
| Potassium 513 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * low Sodium * sugar Conscious * keto Friendly * paleo * specific Carbs * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free
| Fat | 19 g | 29 % |
|---|---|---|
| Saturated | 7 g | 35 % |
| Trans | 1 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 5 g | 2 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 31 g | 62 % |
| Cholesterol | 93 mg | 31 % |
| Sodium | 76 mg | 3 % |
| Calcium | 35 mg | 4 % |
| Magnesium | 36 mg | 8 % |
| Potassium | 513 mg | 11 % |
| Iron | 2 mg | 11 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 280 mg | 40 % |
| Vitamin A | 68 Вµg | 8 % |
| Vitamin C | 47 mg | 52 % |
| Thiamin (B1) | 0 mg | 10 % |
| Riboflavin (B2) | 0 mg | 19 % |
| Niacin (B3) | 12 mg | 72 % |
| Vitamin B6 | 1 mg | 74 % |
| Folate (Equivalent) | 26 Вµg | 7 % |
| Folate (Food) | 26 Вµg | – |
| Vitamin B12 | 2 Вµg | 63 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://myheavenlyrecipes.com/steak-chicken-kabobs/#wprm-recipe-container-112565
Also interesting about Steak And Chicken:
Is chicken steak healthy?
Food Value
Chicken is a leaner alternative to red meats like beef and hog, but it still packs the same amount of protein. The 33 grams of protein in a single 268-calorie breast is great for maintaining healthy bones, muscles, skin, blood, and an immune system. It contains about 10 percent of the magnesium you need daily, in addition to iron, which is essential for transporting oxygen to your cells.
Is chicken steak good for weight loss?
Weight-loss
Chicken is a staple of every well-balanced diet because, despite its popularity, it contains very little fat. So, it turns out that eating chicken on a daily basis may aid in weight loss.
4.THE BEST Chicken Fried Steak Recipe (Country Fried Steak) EVER!
THE BEST Chicken Fried Steak Recipe (Country Fried Steak) EVER!
Ingredients
- 4 cube steaks
- 2 cups buttermilk
- 3 large eggs
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon cayenne
- 4-5 cups oil for frying
- 1/4 cup finely chopped shallots or onions
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1 1/2 cups chicken or beef stock
- pinch cayenne
- Salt and pepper to taste
- Optional: Ground pepper and parsley for garnish
Instructions
- To prepare the steaks, put the buttermilk, eggs, spicy sauce, and Worcestershire sauce into a big basin and mix them together.
- Flour, cornstarch, salt, garlic powder, pepper, and cayenne pepper should be mixed together in a separate basin using a whisk.
- Marinate the steaks in buttermilk for at least an hour before serving. Submerge the steaks in the buttermilk. (2 hours would be preferable.)
- After coating both sides of the steaks with the seasoned flour mixture, return the steaks one at a time to the marinade, then return them to the seasoned flour, and lastly place the steaks on a baking sheet. After 15 minutes, remove from the oven and place in the refrigerator.
- Put some oil in a frying pan or skillet made of cast iron, then heat the oven to medium high. In addition, set the oven temperature to 250 degrees.
- Fry each steak until it has a golden brown crust on both sides, starting when the oil is hot and ready. After patting the steaks dry with paper towels, arrange them in a single layer on baking pans that have been covered with parchment, and put them in the oven.
- In order to make the gravy, put a quarter cup of the oil that was used for frying into a saute pan and heat it over medium.
- After adding the shallots or onions and garlic, continue cooking for another two minutes while stirring continuously.
- After that, make a roux by cooking flour while stirring it into the liquid (think a delicious light brown color). Continue cooking until the meat is browned (but not burned).
- After stirring in the milk and stock, increase the heat to high until the mixture boils. After it has reached a boil, reduce the heat to medium-low and let the mixture to thicken until it coats the back of a spoon.
- After turning off the heat, drizzle the gravy over the steaks. If you choose, sprinkle the finished product with ground pepper and chopped parsley before serving it hot over mashed potatoes.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,260 | |
| % Daily Value* | ||
| Total Fat 89 g | 137 % | |
| Saturated Fat 13 g | 67 % | |
| Trans Fat 0 g | ||
| Cholesterol 267 mg | 89 % | |
| Sodium 1,394 mg | 58 % | |
| Total Carbohydrate 60 g | 20 % | |
| Dietary Fiber 3 g | 13 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 54 g | 109 % | |
| Vitamin D 1 Вµg | 8 % |
|---|---|
| Calcium 276 mg | 28 % |
| Iron 7 mg | 41 % |
| Potassium 1,168 mg | 25 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * peanut Free * tree Nut Free * soy Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added
| Fat | 89 g | 137 % |
|---|---|---|
| Saturated | 13 g | 67 % |
| Trans | 0 g | – |
| Monounsaturated | 51 g | – |
| Polyunsaturated | 21 g | – |
| Carbs | 60 g | 20 % |
| Fiber | 3 g | 13 % |
| Total Sugars | 10 g | – |
| Added Sugars | – | – |
| Protein | 54 g | 109 % |
| Cholesterol | 267 mg | 89 % |
| Sodium | 1,394 mg | 58 % |
| Calcium | 276 mg | 28 % |
| Magnesium | 90 mg | 21 % |
| Potassium | 1,168 mg | 25 % |
| Iron | 7 mg | 41 % |
| Zinc | 9 mg | 79 % |
| Phosphorus | 659 mg | 94 % |
| Vitamin A | 134 Вµg | 15 % |
| Vitamin C | 15 mg | 17 % |
| Thiamin (B1) | 1 mg | 47 % |
| Riboflavin (B2) | 1 mg | 74 % |
| Niacin (B3) | 15 mg | 96 % |
| Vitamin B6 | 1 mg | 106 % |
| Folate (Equivalent) | 175 Вµg | 44 % |
| Folate (Food) | 78 Вµg | – |
| Vitamin B12 | 4 Вµg | 163 % |
| Vitamin D | 1 Вµg | 8 % |
| Vitamin E | 13 mg | 88 % |
| Vitamin K | 185 Вµg | 155 % |
Source: https://grandbaby-cakes.com/chicken-fried-steak/
Also interesting about Steak And Chicken:
Is country fried steak actually chicken?
Chicken-fried steak is a Southern staple, but you may not know it. Like fried chicken, beef cutlets are tenderized before being dipped in egg and flour and fried.
Is country fried steak chicken or beef?
Chicken-fried steak, often called country-fried steak or CFS, is a popular American cuisine that consists of a cut of beefsteak (typically a cube steak that has been tenderized) that has been breaded with seasoned flour and then fried or pan-fried. It’s a flavor profile that’s sometimes seen in American Southern dishes.
5.The Best Chicken Fried Steak
The Best Chicken Fried Steak
Ingredients
- 4 1/2 pound beef cube steaks
- 2 ¼ cups all-purpose flour divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 tablespoon hot pepper sauce e.g. Tabasco™
- 1 large egg
- 2 cloves garlic minced
- 3 cups vegetable shortening for frying
- 4 cups milk
- kosher salt and ground black pepper to taste
Instructions
- To achieve a thickness of one quarter of an inch, pound the steaks while sandwiched between two pieces of plastic.
- Put two cups' worth of flour in a wide, shallow basin.
- In a second shallow dish, combine the baking powder, baking soda, 1 teaspoon of pepper, and 3/4 teaspoon of salt by stirring them together. After adding the buttermilk, Tabasco sauce, egg, and garlic, mix the ingredients by stirring.
- Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a sheet of parchment paper on the counter and set a wire rack on top of it.
- While the shortening is heating up, dip a steak in flour and brush off any excess before placing it in the hot shortening. A dip into the buttermilk batter is followed by lifting the object so that any surplus batter may run back into the basin. Repeat the process of pressing the flour into both sides to fully coat them. Repeat the process with the remaining steaks, placing each one on the wire rack after it has been breaded.
- Fry the steaks for three to five minutes on each side, or until they have an even golden brown color all over. If necessary, do this in batches. Take the steaks out of the pan and place them on a dish lined with paper towels to drain. While you are making the gravy, cover the dish with foil to keep it warm.
- Remove the fat from the skillet, being sure to save at least a quarter cup of the liquid and as much of the remaining solid as you can.
- Put the skillet back on the stove over medium-low heat and add the oil that you saved. Combine the remaining 14 cup of flour with the oil using a whisk. Using a spatula, loosen the particles stuck to the bottom of the pan so that they may be incorporated into the gravy.
- After incorporating the milk, raise the temperature to medium and bring the sauce to a low simmer. Cook for 6 to 7 minutes, stirring often, until the mixture becomes thick. Add some freshly ground black pepper and kosher salt.
- After you have moved the steaks to a dish, pour the gravy over them.
Notes
On the basis of a retention value of 10% after cooking, we have arrived at our conclusion on the nutritional value of frying oil. The precise quantity will change based on the length of time spent cooking, the temperature at which it is cooked, the density of the ingredients, and the kind of oil that was used.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 2,689 | |
| % Daily Value* | ||
| Total Fat 206 g | 317 % | |
| Saturated Fat 60 g | 302 % | |
| Trans Fat 20 g | ||
| Cholesterol 427 mg | 142 % | |
| Sodium 2,547 mg | 106 % | |
| Total Carbohydrate 73 g | 24 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 17 g | ||
| Includes – Added Sugars | ||
| Protein 132 g | 264 % | |
| Vitamin D 3 Вµg | 23 % |
|---|---|
| Calcium 679 mg | 68 % |
| Iron 14 mg | 80 % |
| Potassium 2,358 mg | 50 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 206 g | 317 % |
|---|---|---|
| Saturated | 60 g | 302 % |
| Trans | 20 g | – |
| Monounsaturated | 84 g | – |
| Polyunsaturated | 46 g | – |
| Carbs | 73 g | 24 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 17 g | – |
| Added Sugars | – | – |
| Protein | 132 g | 264 % |
| Cholesterol | 427 mg | 142 % |
| Sodium | 2,547 mg | 106 % |
| Calcium | 679 mg | 68 % |
| Magnesium | 183 mg | 43 % |
| Potassium | 2,358 mg | 50 % |
| Iron | 14 mg | 80 % |
| Zinc | 23 mg | 207 % |
| Phosphorus | 1,702 mg | 243 % |
| Vitamin A | 149 Вµg | 17 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 1 mg | 97 % |
| Riboflavin (B2) | 2 mg | 134 % |
| Niacin (B3) | 39 mg | 241 % |
| Vitamin B6 | 4 mg | 270 % |
| Folate (Equivalent) | 289 Вµg | 72 % |
| Folate (Food) | 105 Вµg | – |
| Vitamin B12 | 11 Вµg | 454 % |
| Vitamin D | 3 Вµg | 23 % |
| Vitamin E | 12 mg | 78 % |
| Vitamin K | 96 Вµg | 80 % |
Source: https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/
Also interesting about Steak And Chicken:
What is the difference between chicken fried steak and country fried steak?
In contrast to chicken fried steak, which is a crispy fried steak served with white gravy, country fried steak is a less complicated, less fried cutlet smothered in brown gravy.
What sides goes with cubed steak?
The quick response is as follows. Biscuits and gravy, drunken mushrooms, home fries, mashed potatoes, and green bean casserole are excellent sides with cube steak. Roasted sugar snap peas, Asian sesame ginger slaw, and Southern collard greens are all great alternatives for those looking to eat healthily.
