Cube steak in a creamy pesto sauce

Ingredients:

- 4 cube steaks

- Salt and pepper, to taste

- 2 tablespoons olive oil

- 1/2 cup basil pesto (store-bought or homemade)

- 1 cup chicken broth

- 1 cup heavy cream

- 2 cloves garlic, minced

- 1/4 cup grated Parmesan cheese

- Cooked rice, for serving

- Fresh basil leaves, for garnish (optional)

Instructions:

1. Season the cube steaks with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat. Add the cube steaks and cook for about 3-4 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steaks from the skillet and set aside.

3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.

4. Add the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Allow the broth to simmer for a few minutes to reduce slightly.

5. Stir in the heavy cream and basil pesto, mixing until well combined. Simmer for another 2-3 minutes to heat through.

6. Return the cube steaks to the skillet and spoon the creamy pesto sauce over them. Simmer for an additional 2-3 minutes to heat the steaks through and allow the flavors to meld.

7. Sprinkle grated Parmesan cheese over the steaks and sauce, allowing it to melt slightly.

8. Serve the cube steaks and creamy pesto sauce over cooked rice.

9. Garnish with fresh basil leaves, if desired, for an extra burst of flavor and a beautiful presentation.

This dish offers a delightful twist with the vibrant flavors of basil pesto complementing the tender cube steaks perfectly! Enjoy your creamy pesto cube steak served over rice.

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