Shoulder Steak With Herbs
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 6beef shoulder blade steaks (chicken steaks), 5 to 6 ounces each
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 4 or 5cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
- 1tablespoon unsalted butter
- ¼cup fresh herb mixture (tarragon, chives, parsley, etc.), finely chopped
Nutritional analysis per serving (6 servings)
283 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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).
- Step 2
Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add ⅓ cup water (if 2 skillets are used, ⅓ 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.
- Step 3
Add butter and herbs; cook for a few seconds, until the butter melts.
- Step 4
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).
Private Notes
Comments
Maybe it was the meat that I had....but....yuck...
I didn't have the herbs needed on hand, so I changed it up a bit..
After cooking the steaks (to which I added worsteshire and original bbq sauce), I chopped up red onion and cilantro, then added ground garlic pepper and butter. The hubby loved it!
Was browsing for an easy recipe with a different twist and found this. Made to recipe and was surprised at how non fussy everything was and how subtle the herbs were. Easy, refreshing and delish!
Husband, teenager and I loved this dish. To keep kosher, I substituted margarine for butter. I used minced garlic instead of fresh. To please teen, I didn't add in the herbs.
I didn't have the herbs needed on hand, so I changed it up a bit..
After cooking the steaks (to which I added worsteshire and original bbq sauce), I chopped up red onion and cilantro, then added ground garlic pepper and butter. The hubby loved it!
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