Barbecue Shoulder Steak Skillet


  • 3-4 tablespoons oil
  • 1 teaspoon seasoning salt or white salt
  • 1 teaspoon fresh ground black pepper
  • 2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
  • 2 medium onion, chopped
  • 2 tablespoons fresh minced garlic
  • 1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
  • 1 1/2 cups water (can use beef broth)
  • 1 1/2 cups tomato sauce
  • 5-6 tablespoons lemon juice
  • 6 tablespoons ketchup
  • 2-3 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon mustard powder


  1. Heat oil in a large skillet or electric frying pan over medium-high heat. In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce, and mustard powder until combined; set aside.
  2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
  3. Brown both sides of the steak in hot oil then remove them to a plate.
  4. Add in onion; saute for about 3 minutes.
  5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
  6. Pour in the sauce over and around the meat.
  7. Cover and simmer on low heat for about 1-1/2 hours or until the meat are tender.
  8. Season with more salt and pepper if needed.
Barbecue Shoulder Steak Skillet

Flank Steak With Pineapple Salsa

follow us on Social Networks





3.6/5 (11 Reviews)

Similar Posts