Angus Farms™ – Redefining Great Beef

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Greek Shoulder Steaks Greek Shoulder Steaks


1 ½ pounds chuck shoulder steaks, cut 3/4- to 1-inch thick
1 teaspoon pepper
1 teaspoon olive oil
1 can (14 ½ ounces) Italian-style diced tomatoes
½ cup water
1 can (2 ¼ ounces) sliced ripe olives
¼ cup crumbled herb or feta cheese (optional)
1 lemon, cut into wedges (optional)


1. Press pepper onto steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet and brown evenly. Pour off drippings. 2. Stir in diced tomatoes and water. Bring to a boil. Reduce heat and cover tightly. Simmer 1 ¼ to 1 3/4 hours or until beef is fork-tender. 3. Remove steaks and keep warm. Skim fat from cooking liquid, if necessary. Add olives and increase heat and bring cooking liquid to boil. Cook 5 to 10 minutes or until reduced to 1 ½ cups sauce, stirring occasionally. 4. Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.