Recipe
Slow Roasted Shredded Steak With Creamy Polenta
Indulge in this delectable dish featuring slow-roasted boneless chuck eye steak, shredded into tender pieces and served over a bed of creamy polenta. The steak is seasoned to perfection, braised in a savory A.1. sauce with a hint of sweetness from boysenberry jam, and paired with a rich gravy. An elegant and comforting meal to elevate your dining experience.
Ingredients
2 | tablespoons vegetable oil |
|---|---|
3 | cups milk |
1 3⁄4 | lbs boneless chuck eye steak |
1⁄2 | teaspoon garlic powder |
1 1⁄4 | teaspoons kosher salt, divided |
1 1⁄3 | cups instant polenta |
1 1⁄4 | teaspoons fresh ground black pepper, divided |
1⁄2 | cup finely shredded parmesan cheese |
1 3⁄4 | cup A.1. Original Sauce |
1⁄4 | cup butter |
1⁄4 | cup seedless boysenberry jam |
2 1⁄4 | cups water, divided |
2 | garlic cloves, coarsely chopped |
1 | teaspoon prepared mustard |
2 | tablespoons light brown sugar |
1⁄2 | teaspoon lemon zest |
1 | teaspoon lemon juice |
2 | tablespoons potato starch |
Instructions
For preparation of steak | |
|---|---|
| 1. | Preheat the oven to 275°F (135°C). |
| 2. | Heat vegetable oil in an oven-proof dutch oven over medium-high heat. Season the steak with 1 1/4 teaspoons salt and 1 1/4 teaspoons black pepper. Sear the steak on all sides until browned, approximately 2 - 3 minutes per side. |
| 3. | In a medium bowl, combine A.1. sauce, boysenberry jam, 1 3/4 cups water, garlic, mustard, brown sugar, lemon zest, and lemon juice. Pour the mixture over the steak, cover the dutch oven, and place it in the preheated oven. Bake for 2 hours until the steak is fork-tender. Remove the steak, cover it with foil, and let it rest. Place the dutch oven with juices on the stovetop over medium heat. Remove about 1/2 cup of juice to a heat-proof bowl, whisk in the potato starch, then return it to the dutch oven and stir to thicken the sauce. Heat the sauce until thickened, approximately 2 minutes, and keep it warm. |
| 4. | Using two forks, shred the steak into bite-sized pieces and keep it warm. |
For preparation of polenta | |
| 1. | In a large saucepan over high heat, bring 3 cups milk and 1 1/2 cups water to a boil. Add garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for about 3 minutes until thickened. Stir in the parmesan cheese and butter. |
| 2. | To serve, spoon the creamy polenta into a serving bowl, top with the shredded steak and gravy, and savor the delightful flavors! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 440.2 kcal |
| Protein | 11.7 g |
| Fat | 28.7 g |
| Carbohydrates | 35.4 g |
| Fiber | 0.8 g |
| Sugar | 17 g |
Published on Jul 30, 2024 by Luminița