MARINATED CHUCK STEAK
You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. It tenderizes and boosts the flavor. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,
Nutrition Facts : Calories 263 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 313mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
MARINATED GRILLED CHUCK STEAK
This chuck steak marinates for at least 8 hours, so be prepared. For me, this is a different taste for steak, with the chili powder. But it goes well with the chuck steak and it turns out nice and tender. And it doesn't use soy sauce, so that extra sodium content is eliminated. Great for this less expensive piece of meat. Marinating time is not included in the prep time!
Provided by breezermom
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Trim excess fat from the steak, and place in a shallow container or a large zip lock bag.
- Combine all the other ingredients, stirring well; pour the marinade over the steak. Cover and marinate in the refrigerator at least 8 hours, turning once.
- Take steak out of the refrigerator to let it sit while you are getting your charcoal ready on your grill. This will help relax the meat so it is even more tender.
- Remove steak from the marinade. Grill over hot coals 8 minutes on each side, or until it reaches the desired degree of doneness. (I don't cook mine that long).
GRILLED CHUCK STEAK
The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. -Jan Briggs, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.
Nutrition Facts :
MARINATED GRILLED STEAK
Steps:
- Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
- Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce
MARINATED BONELESS CHUCK STEAK
Flavorful and juicy boneless chuck steak with onions and bell pepper.
Provided by kuuzo
Time 3h25m
Yield 3
Number Of Ingredients 10
Steps:
- Place onion and bell pepper slices in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
- Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
- Pour the remaining liquid plus the onion and pepper slices into a large frying pan. Cook over high heat for 2 minutes. Move vegetables to the side of the pan and add steak. Reduce heat to medium-high and cook for 4 minutes. Remove vegetables to a plate and flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
- Drain liquid from the pan. Serve steak with onion and bell pepper.
Nutrition Facts : Calories 574 calories, Carbohydrate 19.2 g, Cholesterol 51.3 mg, Fat 49 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 10.1 g, Sodium 1470.9 mg, Sugar 11.1 g
BEST EVER GRILLED CHUCK STEAK
This is a great easy way to cook cheap steaks. I used some cheap steaks I got on sale and they were so tender and tasty. Recipe is easily adjusted to how many steaks you have. Prep time includes overnight marinating time. Recipe source: Fire and Smoke
Provided by ellie_
Categories Steak
Time P1DT20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim all but 1/4 - 1/2 inch fat from sides of steaks and then slash remaining fat with a knife at 1-inch intervals. Spread 1/4 inch of mustard over both sides of steaks -- do not coat sides of steak with the mustard. Place steaks in a shallow dish large enough to hold steaks in one layer and cover with plastic wrap. Refrigerate overnight. Let stand at room temperature 2 hours before grilling.
- Prepare grill. I used charcoal sprinkled with wood chips.
- Brush grids with oil.
- Sear steaks over hot coals (or high heat) for one minute per side. Than adjust grids so steaks are over medium hot heat (on my grill I lower the grill grates or you can move the steaks so they are on the outer edges of the coal to reduce heat). Grill for 7-10 minutes on one side (7 minutes for rare, 8-9 for medium, and 10 for well). Turn steaks and grill for 8-12 minutes (8 minutes for rare, 9-10 for medium rare, 11-12 for well done).
- To serve, transfer steaks to serving platter or carving board and let stand 5 minutes before cutting across the grain into slices 1/4 inch thick or serve steaks whole.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 0.2, Sodium 1280, Carbohydrate 8.9, Fiber 3.7, Sugar 3.2, Protein 4.5
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- Mix together the vinegar, olive oil, beef stock, salt, pepper and seasoning into a large mixing bowl.
- Pour mixture over steaks, and place them into a large sealable plastic storage bag. Refrigerate for 4 hours.
- Remove steaks from marinade, and grill over medium-hot coals for 8 minutes on either side, or until steaks reach desired state of doneness.
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