Greek Shoulder Steaks

Beef steaks are slow-cooked in tomatoes and olives until tender. Top with tangy feta cheese for a delicious Mediterranean meal.

  • 2 hrs
    15 min
  • 4
  • 214
  • 24 g

Ingredients & Cooking


  • 1-1/2 pounds beef chuck shoulder steaks, cut 3/4 to 1 inch thick
  • 1 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 can (14-1/2 ounces) Italian-style diced tomatoes
  • 1/2 cup water
  • 1 can (2-1/4 ounces) sliced ripe olives
  • 1/4 cup crumbled herb or feta cheese (optional)
  • 1 lemon, cut into wedges (optional)


  1. Press pepper onto beef Steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; brown evenly. Pour off drippings.
  2. Stir in diced tomatoes and water. Bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
  3. Remove steaks; keep warm. Skim fat from cooking liquid, if necessary. Add olives; increase heat and bring cooking liquid to boil. Cook 5 to 10 minutes or until reduced to 1-1/2 cups sauce, stirring occasionally.
  4. Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.

Nutrition Information

Butcher Counter

Greek Shoulder SteaksShoulder Steak Chuck Primal

An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling.


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