Slow Cooked Italian Steaks

Prep Time 1 hr. 20 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 350°F.
2. On stove, preheat a large ovenproof pot over med. high heat. Remove steaks from packaging and pat dry with paper towel. To flour bag, add 1/4 tsp. kosher salt. Place steaks in flour bag, seal and shake until evenly coated in flour mixture.
3. Add 2 Tbsp. of butter or olive oil to heated pot. Remove steaks from flour bag, shaking off excess flour. Place in heated pot and brown both sides for 2-3 min. Remove steaks and set aside.
4. To the same pot, add vegetable mix and saute for 3-4 min. Add sauce base to the vegetables and 1/2 cup of water. Stir and allow mixture to come to a soft boil. Add steaks to pot and cover with lid or foil.
5. Place in oven and bake for 1 hour until sauce is reduced.
6. To serve: Remove bay leaf. Sprinkle gremolata over steaks.

Prep Time 1 hr. 20 min. | Large
Thaw in refrigerator.

1. Preheat oven to 350°F.
2. On stove, preheat a large ovenproof pot over med. high heat. Remove steaks from packaging and pat dry with paper towel. To flour bag, add 1/2 tsp. kosher salt. Place steaks in flour bag, seal and shake until evenly coated in flour mixture.
3. Add 4 Tbsp. of butter or olive oil to heated pot. Remove steaks from flour bag, shaking off excess flour. Place in heated pot and brown both sides for 2-3 min. Remove steaks and set aside.
4. To the same pot, add vegetable mix and saute for 3-4 min. Add sauce base to the vegetables and 1 cup of water. Stir and allow mixture to come to a soft boil. Add steaks to pot and cover with lid or foil. 5.Place in oven and bake for 1 hour until sauce is reduced.
5. To serve: Remove bay leaves. Sprinkle gremolata over steaks.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

View Full Cooking Instructions »