Barbecue Shoulder Steak Skillet
Per serving
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
Ingredients
2 serv.- oil3 -4 tablespoons
- seasoning salt or 1 teaspoon white salt↗1 teaspoon
- fresh ground black pepper↗1 teaspoon
- boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)2
(1 lb)
- medium onions, chopped↗2
- fresh minced garlic2 tablespoons
- crushed red pepper flakes (or to taste, may omit if desired)↗1⁄2 teaspoon
- water (can use beef broth)↗1 1⁄2 cups
- tomato sauce↗1 1⁄2 cups
- lemon juice↗5 -6 tablespoons
- ketchup↗6 tablespoons
- brown sugar↗2 -3 tablespoons
- Worcestershire sauce↗1 tablespoon
- mustard powder1⁄2 teaspoon
Step-by-step instructions
- 1
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.
- 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 steak 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.
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