Pan-Barbecued Steak
Juicy pan-barbecued steak with a flavorful tomato-based sauce, perfect for hearty dinners and suitable for those who enjoy savory, slightly sweet, and tangy flavors.
Ingredients
Instructions
- Sprinkle the steak with salt and pepper, then pound thoroughly.
- Heat oil in a heavy saucepan or skillet and brown the steak on both sides along with the chopped celery, onion, and bell pepper. Drain excess fat if desired.
- Add the remaining ingredients: garlic powder, brown sugar, prepared mustard, lemon juice, hot sauce, and tomato soup. Cover the pan.
- Bake in a 350°F oven for about 1 1/2 hours or until the steak is tender.
- Serve the sauce over mashed potatoes or rice, optionally doubling the sauce amounts.
Tips & Substitutions
For a more tender steak, consider marinating it overnight with the mustard and lemon juice. If you're out of round steak, flank or sirloin can be good substitutes. Adjust the garlic powder to your taste, and don't hesitate to add extra vegetables like mushrooms for added flavor. This dish is reminiscent of Gelene'S Braised Sirloin Tips, so you might enjoy that too.
Serving Suggestions
This pan-barbecued steak pairs wonderfully with mashed potatoes, rice, or a side of steamed vegetables. For a complete meal, consider serving with a fresh garden salad or some crusty bread to soak up the delicious sauce. It also goes well with the classic flavors of American recipes, making it a comforting addition to any dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak and sauce in a skillet over low heat, stirring occasionally until warmed through, or microwave in short intervals, checking to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Pan-Barbecued Steak contains roughly 2166 calories, with 1g protein, 36g carbohydrates, and 228g fat. It is an excellent source of vitamin C (26% of the Daily Value). Note that it is relatively high in sodium, at 2231mg per serving (97% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute round steak with flank steak or sirloin if preferred. Just be aware that cooking times may vary slightly based on the cut you choose, so monitor the tenderness of the meat as it cooks.
What should I do if the steak isn't tender after baking?
If the steak isn't tender after the suggested baking time, you can continue cooking it in the oven, checking every 15 minutes. Alternatively, you can transfer it to a slow cooker with a bit of broth to further tenderize the meat.
How can I enhance the flavors of the sauce?
To enhance the sauce's flavor, consider adding a splash of Worcestershire sauce or soy sauce for depth. Fresh herbs like parsley or thyme can also brighten the dish. For heat, increase the amount of hot sauce to suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).