Shoulder steak

Shoulder steak

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Shoulder Steak

For steak

  1. Shovel pulp (beef) 1 kilogram
  2. Vegetable oil 1-3 tablespoons
  3. Salt to taste
  4. Ground black pepper to taste

For garnish

  1. Broccoli to taste
  2. Cauliflower to taste
  3. Cherry Tomatoes to taste
  4. Fresh greens to taste
  5. Salt to taste
  6. Ground black pepper to taste
  • Main Ingredients: Beef, Broccoli, Cabbage
  • Serving 4 servings


Frying pan, thin shovel, disposable paper towels, colander, kitchen knife, cutting board, aluminum foil.

Cooking steak from the shoulder blade:

Step 1: Prepare the flesh of the shoulder blade.

Before cooking, your meat should not only be thawed, but also not cold, but at about room temperature, for this he usually needs to lie down 20-30 minutes. After that, the pulp must be washed with running water and dried with disposable paper towels. Do not forget to also remove the veins. Cut meat into steaks no more than thick 2 centimeters.

Step 2: Grill the steak.

Heat the pan with vegetable oil. Put the steak in hot fat. Please note that while spices and especially salt do not need to be added. On high heat, fry meat on each side for 3 minutesto get a delicious crispy crust. Then reduce heat to medium and continue cooking beef for another 2-3 minutes on each side, to get a medium roast. That is, the meat is pinkish inside and retained all the juices.
Then transfer the hot steaks to the foil, add salt and black pepper to them, wrap, and let the meat continue to cook from its own heat for 5-9 minutes.

Step 3: Cook the side dish.

In the same oil and fat that remained from frying the meat, cook broccoli, cauliflower and cherry tomatoes, frying all together over medium heat. Before cooking, do not forget to thoroughly wash the vegetables, divide all the cabbage into inflorescences, and cut the tomatoes into halves. Add salt and pepper at the end of the frying.

Step 4: Serve the steak from the shoulder blade.

Serve the finished shovel steak on a warm plate so that it does not cool, garnish each serving with a vegetable side dish and add the sauce if you want. That’s all, it’s not so difficult to fry meat properly. In the end, you just have to enjoy the delicious aroma and taste of your steak.
Enjoy your meal!

Recipe Tips:

- As a side dish, all kinds of grilled vegetables or just a fresh, crunchy salad of juicy greens will also suit.

- Do not use frozen meat for steak, and do not defrost meat with hot water or in the microwave.

- When frying a steak in a grill pan, it is absolutely not necessary to add vegetable oil during cooking.