Ingredients
2 lb. boneless lean chuck steak
4 tbsp. vegetable oil, divided
2 medium onions, thinly sliced
4 cloves garlic, smashed
Kosher salt
Freshly ground black pepper
1 c. all-purpose flour
1 (28-oz.) can crushed tomatoes
1 c. water
1 tsp. dried oregano
1 tbsp. Worcestershire sauce
Steamed Yukon gold potatoes, for serving
1/4 c. freshly chopped parsley, for serving
Preparation
Step 1Preheat oven to 325°. Place steak between 2 pieces of plastic wrap and pound with a meat mallet until 1/2" thick. Step 2Heat 2 tablespoons vegetable oil in a medium dutch oven over medium high heat. Add onions and garlic and cook until softened and beginning to brown, about 5 minutes. Remove from pot and set aside. Step 3Season meat on both sides with salt and pepper and then dredge meat in flour. Add remaining 2 tablespoons oil to pot and sear steak until deeply golden on both sides.Step 4Meanwhile, in a medium bowl, mix together tomatoes, water, oregano, and Worcestershire, then season with salt and pepper. Pour over seared meat and sprinkle onion mixture on top. Step 5Cover pot and bake for 2 to 2 1/2 hours, until meat is falling apart.Step 6Sprinkle with parsley and serve.
If you don’t have a mallet at home, don’t panic: a hefty rolling pin or a cast iron pan can also do the trick. Anything with some weight to it—a book, a wine bottle, or even a hammer—that will help you channel your aggression to transform a tough cut of meat into the softest steak will do! This tender braised steak is one for the books. Thanks to Worcestershire sauce, stewed tomatoes, and golden onions, this steak is practically bursting with umami flavor. After a slow and low oven-braise, the soft steak can be cut through with just the push of a fork. We call for using lean chuck steak here, but top round that’s usually used for London Broil is a fine substitute, as well as any other tougher cut that will take well to a beating! Not sure what counts as a tough cut? Check out Makinze’s explainer on what kind of steak to use when! Be sure to serve your Swiss steak with a hearty starch like steamed or roasted baby potatoes, or a nice serving of mashed potatoes or stovetop rice to soak up all that magical sauce. Made it? Let us know how it went in the comment section below!
