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SmokingPit.com - The Scottsdale Santa Maria Style wood pit by Arizona BBQ Outfitters.

The Scottsdale
by Arizona BBQ Outfitters

Santa Maria Style Wood Pit
 



Smoke it and they will come!

Dutch Oven Swiss Steak

Welcome to my outdoor and BBQ recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Cooking on Cast Iron is a new genre to my site. Keep coming back as I will be adding more cast iron skillet, wok, griddle and Dutch oven cooks. All of which will have details and HD video. Cast iron cooking recipes at their best!

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Recipe Information

Ingredients:

3 lbs. Bottom Round Steak
28 oz. Can of Cut San Marzano Style Tomatoes
15 oz. Can of  Tomato Sauce
2 Tbsp Tomato Paste
1 1/2 Cup All Purpose Four
4 Cloves Chopped Garlic
1 Medium Sweet Onion
8 oz. Sliced Baby Bella Crimini Mushrooms
1 Tsp Oregano
1/2 Tsp Thyme
1/2 Tsp Coarse Ground Pepper
1/2 Green Bell Pepper Diced
3 - 4 Tbsp Extra Virgin Olive oil
1/2 Cup Red Wine
6 Red Potatoes 
2 Tbsp Worcestershire Sauce

 


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Preparation:

This is a Ducth oven cook I really enjoyed. Not only was it just plain fun to cook,  the textures and flavors were simply outstanding.

We are going to start by trimming the fat off of 3 lbs. of Top Round Steak. Since Top Round is a lean and tougher cut of meat you will need to tenderize it using a tenderizing mallet or a product like the Jaccard Supertendermatic 48-Blade Tenderizer which I prefer and used in this video. I found this handy tool on Amazon.com.

I like to pepper my steaks prior to tenderizing them. Just lightly shake on some pepper. Once the meat has been tenderized cut it into serving size pieces.

Put the meat into the fridge while we work on the vegetables. Slice up one medium sweet onion and one green bell pepper. Coarsely chop 4 cloves of fresh garlic. IF your Mushrooms are not sliced then slice up 8 oz. of Baby Bella Crimini mushroos. 

Using the list of ingredients above place all the canned
tomato products into a large bowl. Add in the following:

1 Tsp Oregano
1/2 Tsp Thyme
1/2 Tsp Coarse Ground Pepper

Mix thoroughly and set aside.

Get your cooker pre-heated or your camp fire hot and burned down to coals. Heat your Dutch oven to 350 degrees. Pour in 3 - 4 tbsp extra virgin olive oil.

 
Once the oil is heated dip each piece of steak into the
four liberally coating both sides. Place flour coated
steak into the Dutch oven, Sear both sides until
browned. Remove the steak. Reduce the heat. by elevating your Dutch oven higher above the fire.

Pour in 1/2 cup red wine. Work anything stuck to the bottom lose. This is called de-glazing the pan.

Add the following to the Dutch oven.

1 Medium Sweet Onion (sliced)
8 oz. Baby Bella Crimini Mushrooms (sliced)
1 Green Bell Pepper (sliced)
4 Cloves Chopped Garlic

Cook until the onions start to become translucent. Next add 6 Red Potatoes (cut into large chunks). Add
the steak and lay it on top of the veggies. Stir it all together.

Next add the tomatoes. Thoroughly stir the contents of te Dutch oven. Place the lid on. Place about 8 chunks of hot wood coals or 10 briquettes on the lid. Cook at a low simmer for 1 1/2 hours. Make sure to stir the contents after about 40 minutes. At this point it ought to be smelling pretty darn good.

Once the steak has been simmering for 1.5 hours it's time to remove the lid and give it one more stir.

Serve it up next to the camp fire or in your kitchen. Garnish the meal with chives. The steak should be fork tender and no knife required.

I hope you enjoy this!  

 

 

 

 

 

 

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. Tenderizing the meat.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. The veggies.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. San Marzano style tomatoes.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. De-glazing the Dutch Oven with red wine.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. Browning the meat.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. Adding the tomatoes.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. Finished Swiss Steak.

SmokingPit.com - Dutch oven Swiss Steak cooked in a Lodge 12" dutch oven in my Scottsdale Santa Maria style cooker. The Swiss Steak Money Shot.

 

 

 

 

 

 

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