This morning I received my very first email question from a loyal reader. The email read:
“I have this issue… I have this shoulder steak here and I’m not really sure what to do with it…”
Steak is one of my favorite meats to cook for dinner. I love steak and eat it in moderation of course!
Steak cooks fast and if seasoned well in the right spices and marinated beforehand, can be outstanding along side a starch such as a baked or mashed potato or alone beside a simple salad.
Here are three simple recipes I found www.steakrecipes.net that take on three distinct flavors I hope that they are of use to you!
Flank Steak With Pineapple Salsa
2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups packaged torn mixed salad greens
1. For pineapple salsa in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2. Trim fat from steak the thinly slice across the grain.
3. Sprinkle with chili powder.
4. In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove from skillet and repeating with remaining steak.
5. Arrange salad greens on plates the top with steak and salsa.
Barbecue Shoulder Steak Skillet
3-4 tablespoons oil
1 teaspoon seasoning salt or 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 onion, 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
1. Heat oil in a large skillet or electric frying pan 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.
2. 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).
3. Brown both sides of the steaks in hot oil then remove to a plate.
4. Add in onion; saute for about 3 minutes.
5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
6. Pour in the sauce over and around the meat.
7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
8. Season with more salt and pepper if needed.
Grilled Steaks Balsamico
4 beef shoulder top blade (flat iron) steaks (6 to 8-ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 (5.2-ounce) package herb and garlic soft spreadable cheese
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
1. Place marinade ingredients in blender or food processor; process until blended. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.
3. Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.
4. Serve steaks with cheese sauce.
If you ever find yourself in question of what to make for dinner I encourage you to email The Digital Latina – digitallatinablog[at]gmail[dot]com and I will post a few recipe suggestions that will leave no room for indecisiveness only a recipe for a great meal.