Recipe Revamp – Grilled Swiss Steak

The is the first in a series of posts where I take a good recipe and tweak it (usually with the addition of smoke and fire) to try to make it a great recipe.

Here’s my original take on this recipe from February of last year – a rich and hearty braised dish that I make on a regular basis when it’s cold and nasty out. While this is a fine dish, it takes some time to prepare so it’s hard to make on a weeknight. I wanted to make a lighter, quicker version that could be done on the grill.


2 pounds minute steak (about 4 steaks)
2 tablespoons peanut oil
1 large yellow onion, sliced (about 1 1/2 cups)
1 (8.5 ounce) can sliced mushrooms
1 (28-ounce) can diced tomatoes
1 tablespoon kosher salt
2 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 teaspoon Smoked Spanish paprika
1 tablespoon Worcestershire sauce


Set your grill up for a direct cook over medium-high (400°F) heat.

In a flame-proof skillet (I use an old Calphalon Commercial pan), add enough of the oil to cover the bottom and set it on the grill. Add the garlic and onion and cook until golden brown, about 5 minutes. Add the mushrooms, tomatoes, paprika, and Worcestershire sauce. Stir to combine and cook until the tomatoes start to break down and the liquid has reduced a bit, about 5 minutes. Taste and adjust seasoning.

Remove the pan from the grill and set aside.

Season the steaks on both sides with a little salt and pepper. Grill for about 2 minutes a side until done. Serve the steaks smothered with the tomato and mushroom mixture.

Revamp Verdict: ★★☆☆☆

Sadly, this dish wasn’t nearly as good as the original. I’d almost call it Grilled Swiss Misteak. Now, there were no complaints – it was tasty, and a perfectly fine meal for a Wednesday night. But in comparison to the slow-cooked original, there was no contest. It missed the melting texture of the meat and the richness of the sauce that only braising can give. Oh well, there’s always the consolation of being able to eat your failures. Better luck next time.

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