Recipe By Chaya Surie Goldberger

STYLING AND PHOTOGRAPHY BY CHAY BERGER

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.

SERVES 10

• 2½–3 lb (1.15–1.36 kg) club steaks (5 thick steaks)
• 2 Tbsp oil, or as needed for searing
• ¼ cup margarine, melted
• ¼ cup dark brown sugar
• ¼ cup onion soup mix
• 1 Tbsp soy sauce
• 2 Tbsp fish-free Worcestershire sauce
• 2 Tbsp sweet sauce (sushi sauce)
• 2 cubes frozen ginger
• salt and pepper, to taste
• 2 4-oz (110-g) pkgs beef fry (I use Jack’s Gourmet)
• pea shoots, for garnish

SHREDDED CHICKEN

• 3 chicken breasts, skin and wing on
• 3 Tbsp olive oil
• ½ cup brown sugar
• ½ cup barbecue sauce (preferably sweet)
• 1 tsp garlic powder
• 1 Tbsp paprika
• ½ tsp black pepper
• salt, to taste
• 1 cup water

PORTOBELLO MUSHROOMS

• 2 10-oz (280-g) boxes baby bella mushrooms, sliced, or 4–6 portobello mushroom caps, sliced
• 2 Tbsp olive oil
• salt and black pepper, to taste

Preheat oven to 350°F (175°C). 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. Bake for 2–3 hours. Discard the skin and bones and shred the chicken. Place the shredded chicken back in the pan with the drippings. Keep warm until ready to serve. 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 parchment-lined pan.

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. Bake for 15 minutes, then lower the oven temperature to 300°F (150°C) and cover the pan. Bake for another 1 and a half –2 hours. If you like to cook your steaks for longer, you can lower the oven temperature to 250°F (120°C) instead and bake them for up to 2 and a half –3 hours.

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, 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.