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.
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