The shoulder steak is a boneless cut that is often alternatively known as London broil, English Steak, Swiss steak or shoulder beef chuck steak. It is rich in flavor, typically cheap and low in fat; however, the New York Times culinary writer and cookbook author Mark Bittman cautions that, because of its large amount of muscle and connective tissue, the shoulder steak could end up hard and uncomfortably gummy if not cooked properly.
Bittman indicates that the best way to cook shoulder steak is in stew. Cooking a cut of fillet involves browning the meat in a small amount of fat, adding a liquid such as water or broth, then covering the pan and letting the cooking process finish over low heat. This method adds a small amount of saturated fat if you use a vegetable oil like olive oil to brown the meat and it gives rise to a lot of variety: it varies the herbs and seasonings used or it cooks the fillet in wine or juice. Add chopped carrots, potatoes or zucchini to give it nutrition.
You can grill shoulder steak successfully, but only if you first marinate it, says the Texas Beef Council. For a marinade that helps you improve how tender your shoulder steak is, use one that includes oil, seasonings and an acidic component such as vinegar or lemon juice. Including salt can improve the flavor of the marinade, but avoid it if you are taking care of your sodium consumption. To help the marinade penetrate the fillet as much as possible, use a sharp knife to make diagonal cuts on the surface of the meat and let it marinate for six to 24 hours.
Grilling is another low-fat method that can be used to cook shoulder steaks that have been marinated for at least six hours and up to 24 hours. The key to grilling shoulder steak on the grill is to watch the cut. If you have a fillet about 1 inch thick, adjust the grill so that the surface of the premarinated meat is 3 to 4 inches away from the heat source. For finer cuts, place the meat approximately 2 to 3 inches away from the heat.