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Spanish-Style Oven-Braised Steak

1 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Main Dishes
Servings 4
Calories 254.22 kcal

Nutrition

Calories: 254.22 kcalCarbohydrates: 13.76 gProtein: 9.88 gFat: 11.59 gSaturated Fat: 1.69 gCholesterol: 15.03 mgSodium: 776.89 mgFiber: 1.99 gVitamin A: 15.564 IUCalcium: 52.25 mgIron: 1.48 mg

Ingredients
  

  • 2-1/2- pound round steak chuck steak or Swiss steak (bottom round)
  • Salt
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 1 cup dry Spanish sherry or white wine
  • 3 fire-roasted red bell peppers cut into 1/2-inch strips
  • 2 medium onions thinly sliced
  • 1 cup peeled seeded, and chopped fresh tomatoes or seeded and chopped canned tomatoes
  • 1 large green bell pepper cut into 1/2-inch dice
  • 1/4 lb thinly sliced prosciutto or Serrano ham cut into strips
  • 1 cup beef or chicken stock
  • 2 tbsp minced garlic
  • 3 bay leaves
  • 1/2 tsp dried marjoram
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup slivered almonds lightly toasted
  • 3 hard-boiled eggs yolks only
  • 3 tbsp chopped fresh parsley
  • 2 garlic cloves
  • Salt
  • Freshly ground black pepper

Instructions 

  • Flavor Step - Season the steak generously on both sides with salt and pepper. Preheat the oven to 350°F. Heat the olive oil in a large, heavy skillet over high heat and brown the steak for 2 minutes per side. Transfer the steak to a baking pan or shallow casserole with a tight lid. Pour off the fat from the skillet and add the sherry or white wine. Boil rapidly, scraping up any browned bits from the bottom.
  • To make the Braising Sauce: Pour the liquid from the pan into a medium bowl. Add all the sauce ingredients and mix well. Pour over the steak and seal the pan tightly with aluminum foil or cover with the lid. (The steak can be prepared to this point and refrigerated for cooking later the same day or the next.)
  • Put the pan in the oven and bake for 1 to 1-1/2 hours, or until the meat is quite tender. Remove the steak and keep it warm. Pour the sauce into a saucepan and skim off any fat.
  • To finish the sauce: In a food processor, process the almonds, egg yolks, parsley, and garlic cloves to a paste. Stir this paste into the sauce and simmer over low heat for 10 minutes. Taste for salt and pepper. Pour over the steak and serve with rice or roast potatoes.
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