Zesty Simmered Steaks
The secret’s in the seasonings and the zest is in the sauce. Make it a satisfying meal by serving the steaks with roasted potatoes and sautéed green beans.
1 1/4 pounds boneless Beef Shoulder Steak, cut 1/2-inch thick
1/4 cup whole grain mustard
4 large cloves garlic, crushed
2 teaspoons spicy Montreal steak seasoning
1 tablespoon butter
1 cup canned beef broth
2 tablespoons flour
1/2 cup Smucker's orange marmalade
1 tablespoon cider vinegar
Cut beef steaks into 4 portions and trim visible fat.
Combine mustard, garlic and Montreal seasoning in a small bowl.
Spread mixture over both sides of steaks.
Heat butter in a large non-stick skillet over Medium-High heat.
Sear steaks 2 minutes per side.
While steaks cook, combine beef broth with flour.
Stir in marmalade and vinegar; pour mixture into skillet with steaks.
Stir to loosen bits from bottom of skillet.
Reduce heat to Medium-Low, cover and cook 10 to 12 minutes or until steaks are tender.
Remove steaks to a platter and serve sauce over steaks
No Nutritional Information Available
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