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Pepper-Rubbed
Shoulder Center Steak
Servings: 4
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Ingredients:
4 beef shoulder center steaks, cut 3/4 inch thick
(about 5 ounces each)
1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
1 teaspoon minced garlic
2 teaspoons vegetable oil
1/2 cup ready-to-serve beef broth
1/4 cup dry red wine
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Cooking Instructions:
1. Combine pepper and garlic; press evenly onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare to medium doneness, turning once. Remove to platter; keep warm.
2. Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
3. Spoon sauce over steaks.
Nutrition information per serving: 215 calories; 29 g protein; 1 g carbohydrate; 9 g fat; 182 mg sodium; 71 mg cholesterol; 3.8 mg niacin; 0.3 mg vitamin B6; 3.3 mcg vitamin B12; 3.6 mg iron; 6.8 mg zinc.
©2004
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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