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Indulge in a mouthwatering club steak recipe that combines rich, savory flavors with a hint of sweetness. This tender steak is wrapped in crispy, caramelized beef fry, adding a smoky depth to each bite. Shredded chicken and sautéed baby bella mushrooms are layered on top, bringing a hearty, earthy touch to this decadent dish that’s perfect for any special occasion.
2 and 1/2–3 pounds (1.15–1.36 kilograms) club steaks (5 thick steaks)
2 tablespoons oil, or as needed for searing
1/4 cup margarine, melted
1/4 cup Haddar Dark Brown Sugar
1/4 cup onion soup mix
1 tablespoon soy sauce
2 tablespoons fish-free Worcestershire sauce, such as Tonnelli
2 tablespoons sweet sauce (sushi sauce)
2 cubes Gefen Frozen Ginger
salt, to taste
pepper, to taste
2 4-ounce (110-gram) packages beef fry (I use Jack’s Gourmet)
pea shoots, for garnish
3 chicken breasts, skin and wing on
3 tablespoons olive oil
1/2 cup Haddar Brown Sugar
1/2 cup barbecue sauce (preferably sweet, such as Telma)
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon black pepper
salt, to taste
1 cup water
2 10-ounce (280-gram) boxes baby bella mushrooms, sliced, or 4–6 portobello mushroom caps, sliced
2 tablespoons olive oil
salt, to taste
black pepper, to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
To prepare the shredded chicken, place the chicken breast in a pan and drizzle with olive oil. Place the sugar, barbecue sauce, and spices in a bowl and mix. Smear the mixture onto the chicken. Pour the water into the pan and cover the pan with aluminum foil.
To prepare the steak, cut each steak in half. Heat oil in a pan over high heat. Sear on both sides and place in a pan lined with Gefen Parchment.
Mix margarine, sugar, soup mix, soy sauce, Worcestershire sauce, sweet sauce, ginger, salt, and pepper to make a sauce. Pour some sauce onto each steak. Wrap a slice of beef fry around each piece of meat, making sure it overlaps and closes.
Bake for 15 minutes, then lower the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius) and cover the pan. Bake for another one and a half to two hours. If you like to cook your steaks for longer, you can lower the oven temperature to 250 degrees Fahrenheit (120 degrees Celsius) instead and bake them for up to two and a half to three hours.
To prepare the mushrooms, place the mushrooms in the pan that was used to sear the meat — no need to wash the pan. Sear the mushrooms in oil until just starting to wilt.
To serve, place a steak onto a plate, top with a few pea shoots, a mound of shredded chicken, and the mushrooms. Drizzle a bit of the chicken drippings over the top to keep it moist.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Kayla Miller
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