Ingredientes para Barbecue Shoulder Steak Skillet
- 2 tablespoons oil
- salt, to taste
- freshly ground black pepper, to taste
- 1 1/2 pounds beef chuck shoulder steak
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup water
- 1 cup tomato sauce
- 2 tablespoons lemon juice
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
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Cómo preparar Barbecue Shoulder Steak Skillet
- Heat 2 tablespoons of oil in a large skillet (or Dutch oven/electric skillet) over medium-high heat.
- In a medium bowl, whisk together 1/2 cup water, 1 cup tomato sauce, 2 tablespoons lemon juice, 1/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 1 teaspoon mustard powder until thoroughly combined.
- Set the sauce aside.
- Season both chuck steaks (about 1.5 lbs total) generously with salt and pepper.
- Brown both sides of the steaks in the hot oil for 2-3 minutes per side, until nicely seared. Remove the steaks from the skillet and set aside on a plate.
- Add 1 medium onion, chopped, to the skillet.
- Sauté the onion for about 3 minutes, until softened.
- Add 2 cloves garlic, minced, and 1/4 teaspoon crushed red pepper flakes (or more, to taste).
- Cook, stirring frequently, for another minute until fragrant.
- Pour the prepared barbecue sauce over and around the browned steaks in the skillet.
- Return the steaks to the skillet. Cover and simmer on low heat for 1 1/2 to 2 hours, or until the meat is incredibly tender and easily shreds with a fork. (If using a larger chuck roast and doubled sauce, cooking time may increase to 2.5-3 hours).
- Season with additional salt and pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
152g
Fat
195g
Carbs
19g
