Kent Rollins’s Wagon-Wheel Steak

July 15, 2016 6:13 pm Last Updated: July 28, 2016 2:29 pm

Wagon-Wheel Steak—a recipe from cowboy cook Kent Rollins for cuts so tough that even running them over with a wagon won’t tenderize them.

Making Wagon-Wheel Steak. (Shannon Keller Rollins)
Making Wagon-Wheel Steak. (Shannon Keller Rollins)

Wagon-Wheel Steak

Introduction

Some cuts of meat are so tough I couldn’t tenderize them even by running them over with the wagon. But the tougher cuts are always a little cheaper, and that’s how this recipe came to be. I sear the steaks first to hold in their flavors. Then I let the oven do the hard work of tenderizing the rascals. Cooking the steaks slowly in a rich sauce of beef broth, cream of mushroom soup, and onion helps tenderize and flavor the meat even more. Now you have a dish that didn’t break the bank to make.

Prep and Cook Time

1 hour and 20 minutes

Amount Makes

5 servings

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons seasoned salt
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic salt
  • 5 (8-ounce) sirloin steaks
  • Vegetable oil for frying
  • 1 cup milk
  • 1 (10.75-ounce) can cream of mushroom soup concentrate
  • 1 (14.5-ounce) can beef broth
  • 1 large yellow onion, sliced
  • Salt and black pepper

Directions

Preheat the oven to 350°F. Lightly butter an 11-x-13- inch casserole dish or 12-inch cast iron skillet.

In a medium bowl, combine 13/4 cups of the flour, the black pepper, seasoned salt, smoked paprika, and garlic salt.

Dip each steak in the flour mixture until each side is generously coated.

Pour a thin layer of oil into a large skillet. Heat on high heat until very hot. Add the steaks to the skillet and sear for about 2 minutes on each side, until lightly browned.

In a medium bowl, combine the milk, soup concentrate and beef broth. Sift in the remaining 1 cup flour and mix well.

Pour half of the milk mixture into the casserole dish. Place the steaks in the dish in a single layer. Top with the sliced onion. Pour the remaining milk mixture over the top. Season with salt and pepper to taste.

Cover with tin foil and bake for 50 minutes. Remove the foil and continue baking for 10 minutes, or until the meat has cooked through and is tender. Serve hot.

(Recipe from “A Taste of Cowboy: Ranch Recipes and Tales from the Trail” by Kent Rollins with Shannon Keller Rollins, Houghton Mifflin Harcourt, 2015)