- 1 thin cut steak
- 1 cup flour
- pinch of salt and pepper
- pinch of dill
- pinch of oregano
- 1 cup white wine
- 2 tablespoons butter (NOT margarine!)
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People often overlook the thin cut Chuck or Shoulder Steak. If not
cooked properly, it can taste like last year's tough ole steer. BUT
there is no reason to improperly abuse a really good cut!
Here is a delicious way to prepare one of these cuts.
Place 1 cup of flour mixed with salt and pepper on flat plate. Lay
steak on flour and pat with flour on both sides. NO, NO, you don't
need to make a batter of egg or anything to coat the steak with before
you do this.
The flour will tenderize and pull the moisture of the steak to the
surface. Just let it lay in the flour for 5 or 6 minutes all by its
lonesome.
Pour olive oil into a nice hot dutch skillet (iron fry pan). Not a
whole lot, just coat the bottom. When the oil is hot, lay in your
steak.
Cook steak on both sides, but no more than about 2 minutes on each
side. Take steak out and lay on plate in oven to keep warm.
Turn down heat and melt one tablespoon butter into steak drippings
and oil. Stir in ½ cup of wine gradually and then a tablespoon of
left over flour from the steak laying.
Stir in to make a thin gravy. Add the rest of the butter and wine
and a little more flour to preference. Now, lay the steak on top of
gravy mixture and spoon the gravy over the steak.
Serve hot. |
