by Esther Deutsch, CHIC Made Simple
One of the most tender cuts of meat club steak is taken from the short loin and lies next to the rib. This cut of meat is a favorite of my family's, partly because baking the meat for several hours renders it buttery soft, and they love its melt-in-the-mouth texture. If you don't have A-1 steak sauce on hand, you can substitute it with Worcestershire sauce. And if you prefer a creamy sauce, add 1/4 cup of coconut milk to the steak sauce and white wine mixture. Either way, this dish is a guaranteed winner.
6 club steaks, 6-8 ounces each
3 cloves garlic, minced
Fresh ground pepper
1 tablespoon MSG-free onion soup mix
2 tablespoons oil
1 large onion, thinly sliced
10 ounces (1 box) white mushrooms, sliced
1/4 cup A-1 steak sauce
1/4 cup dry white wine
Preheat the oven to 350 degrees. Rinse the steaks and pat them dry. Place the steaks in a roasting pan and rub them with the minced garlic. Season with the salt and black pepper and sprinkle with the onion soup mix. Bake, tightly covered for 2 hours.
In a skillet, heat the oil over medium heat. Sauté the onion and mushrooms in the oil until soft.
In a bowl, combine the steak sauce and white wine. Remove the steaks from the oven and top with the sautéed onion and mushrooms. Pour the steak sauce and wine mixture over the top. Reduce the oven temperature to 250 degrees. Cover tightly and bake for 50 minutes longer.
Yield: Serves 6
Recipes: Meat, Steak, Mushrooms, Kosher