SHOULDER STEAK RECIPE RECIPES

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SHOULDER STEAK WITH HERBS RECIPE - NYT COOKING



Shoulder Steak With Herbs Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
6 beef shoulder blade steaks (chicken steaks), 5 to 6 ounces each
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 or 5 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
1 tablespoon unsalted butter
1/4 cup fresh herb mixture (tarragon, chives, parsley, etc.), finely chopped

Steps:

  • Heat the oil until hot in one very large or two smaller, sturdy skillets. Sprinkle steaks with salt and pepper, and place in the hot oil. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
  • Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add 1/3 cup water (if 2 skillets are used, 1/3 cup in each), mix well and cook, stirring, until encrusted juices have melted. If you use 2 skillets, combine contents of both in one of the skillets.
  • Add butter and herbs; cook for a few seconds, until the butter melts.
  • Spoon the butter-herb mixture over the steaks, and serve immediately (or hold for 10 to 15 minutes in a 180-degree oven before serving).

Nutrition Facts : @context http//schema.org, Calories 283, UnsaturatedFatContent 11 grams, CarbohydrateContent 1 gram, FatContent 16 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 5 grams, SodiumContent 291 milligrams, SugarContent 0 grams, TransFatContent 0 grams

BARBECUE SHOULDER STEAK SKILLET RECIPE - FOOD.COM



Barbecue Shoulder Steak Skillet Recipe - Food.com image

If you don't have a large enough skillet to accomodate the two steaks and sauce then use a Dutch oven, I use my large electric skillet for this, if desired you may double the sauce amount to use for a large chuck pot roast, cooking times will need to be increased

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 2-4 serving(s)

Number Of Ingredients 14

3 -4 tablespoons oil
1 teaspoon seasoning salt or 1 teaspoon white salt
1 teaspoon fresh ground black pepper
2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
2 medium onions, chopped
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
1 1/2 cups water (can use beef broth)
1 1/2 cups tomato sauce
5 -6 tablespoons lemon juice
6 tablespoons ketchup
2 -3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Steps:

  • Heat oil in a large skillet or electric frypan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
  • Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
  • Brown both sides of the steak in hot oil then remove to a plate.
  • Add in onion; saute for about 3 minutes.
  • Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
  • Pour in the sauce over and around the meat.
  • Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
  • Season with more salt and pepper if needed.

Nutrition Facts : Calories 1572.5, FatContent 110.2, SaturatedFatContent 39.1, CholesterolContent 313, SodiumContent 1829.8, CarbohydrateContent 58.2, FiberContent 5.2, SugarContent 38, ProteinContent 88.7

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