Cube steak is not the prettiest meat at the market, but it's very versatile and not expensive.

It's not pretty because of the way it's tenderized - it looks sort of lumpy and ragged and might have a few holes in it. But after you cook it, you don't really notice - and that tenderizing turns a tough piece of meat into something you can cut with a fork.

This the the cut of meat that's used for making chicken fried steak, but you're not stuck with adding all that breading, and you don't need to fry it in copious amounts of oil.

This is and incredibly simple. It's the perfect mean when you've got no time for anything more complicated. It cooks in no time at all, so you can spend a little time with side dishes.

Serves 4

• 4 cube steaks
• Flour
• Salt and Pepper, to taste
• Oil, for cooking

1. Heat the oil in a large pan over medium-high heat. Sprinkle the steaks with salt and add a few grinds of pepper. Dust with flour to coat the steaks - this isn't meant to be a breading, but just a thin coating.
2. Fry the steaks on the first side until nicely browned. Flip them over and cook on the second side until browned. Serve hot.
3. I served these with mashed potatoes and edemame, but you can dress yours up with any sides you like.