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Note: Beef Shoulder Center Steaks are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into steaks. Steaks cut 3/4 inch thick average 5 ounces. Steaks cut 1 inch thick average 8 ounces. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Gorgonzola-Topped Beef Steaks
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Ingredients: |
| 4 |
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beef shoulder center steaks, cut 1 inch thick (about 8 ounces each) |
| 1 |
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teaspoon cracked black pepper |
| 1 |
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teaspoon minced garlic |
| 2 |
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teaspoons vegetable oil |
| 1/2 |
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cup ready-to-serve beef broth |
| 1/4 |
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cup dry red wine |
| 1/4 |
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cup crumbled Gorgonzola or blue cheese |
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Instructions: |
| 1. |
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Combine pepper and garlic; press evenly onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 16 minutes for medium rare to medium doneness, turning twice. Remove from skillet; keep warm. |
| 2. |
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Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved and sauce is reduced by half. Serve sauce over steaks. Sprinkle with cheese. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 317 calories; 42 g protein; 1 g carbohydrate; 14 g fat; 308 mg sodium; 106 mg cholesterol; 5.3 mg niacin; 0.4 mg vitamin B6; 4.6 mcg vitamin B12; 4.9 mg iron; 9.5 mg zinc. |
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