Shoulder steak, with its meaty flavor, is a delicious but budget-friendly choice for family meals. It has fewer calories and less fat than frozen pork steak and other meat cuts. You can grill, braise, or broil it, depending on your preferences, and use the leftovers in a variety of ways.
Due to its toughness, beef shoulder steak should be cooked slowly. To make it soft and more flavorful, braise it first before baking it.
Shoulder Steak is Simple to Prepare
Chuck cuts tend to be difficult since they have minimal fat and a lot of connective fibres. You should always prepare them using low heat because of this.
Here’s a tip to make the steak tender: marinate it in a ginger marinade. Ginger has enzymes that make meat more soft and make collagen more soluble.
Before cooking, marinate the meat for at least an hour. After that, fill a deep pan halfway with broth, wine, or water and a small bit of oil. According to the National Cattlemen’s Association, season the steak with a pinch of salt, pepper, and other seasonings before slowly browning it on all sides.
After completing this process, place the beef shoulder steak in an oven that has been preheated to 325 degrees Fahrenheit. Cook the meat until it is soft under a lid or aluminum foil. According to the USDA, make sure it reaches a minimum internal temperature of 145 F. Before chopping it, let it rest for at least three minutes. You shouldn’t need more than three or four hours to cook this tough cut if you’re using the oven. According to the USDA, beef leftovers can be frozen for up to two or three months or kept in the refrigerator for up to four days.
It also matters how you serve the steak. Its calorie count can be doubled or tripled by subtle side dishes such potato salad, white rice, fries, and others. Serve it with nutritious sides that everyone will enjoy, such as cauliflower mashed potatoes, green bean salad, oven-dried tomatoes, and roasted radishes, to make it diet-friendly.