SERVES 4
TOTAL TIME: 40 minutes
Shoulder steak is commonly labeled as London Broil. We prefer this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines (click here).
|
1 |
tablespoon vegetable oil |
|
1 |
(1½-pound) beef shoulder steak, 1 inch thick, trimmed |
|
Salt and pepper |
|
|
2 |
(15-ounce) cans pinto beans, rinsed |
|
1 |
cup low-sodium chicken broth |
|
¼ |
cup barbecue sauce |
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3 |
tablespoons steak sauce |
|
2 |
tablespoons molasses |
|
1 |
tablespoon Dijon mustard |
1. Heat oil in 12-inch skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes.
2. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 10 minutes. Transfer steak to carving board; tent with aluminum foil and let rest while making beans.
3. Add beans, broth, barbecue sauce, steak sauce, molasses, and mustard to now-empty skillet, scraping up any browned bits. Simmer over medium heat until beans are softened and sauce is thickened, about 10 minutes. Slice steaks thinly against grain and serve with beans.