Beef-Fry-Wrapped Club Steak with Shredded Chicken and Portobello Mushrooms

Chaya Surie Goldberger Chaya Surie Goldberger
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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.

3h 20m 10
Easy Gluten Free Meat

Contains: Soy

Directions

Prepare the Shredded Chicken

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. 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.

Prepare the Steak

  1. 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.

  2. 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.

  3. 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.

Prepare the Mushrooms

  1. 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

  1. 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.

Credits

Tips:
Trim the steaks into a nice, round shape after
slicing them in half. They’ll hold the beef fry better and will be prettier when serving.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Kayla Miller

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