Barbecued Chuck With Mushroom Stuffing
|Chuck roast||4 Pound, sliced through the center|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced or mashed|
|Freshly ground pepper||To Taste|
|Fresh mushrooms/Two cans 4 ounces each sliced mushrooms||1⁄2 Pound, sliced|
|Green onions||3 , finely chopped|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
Ask your meatman to saw a 2-inch-thick chuck roast through the center to make 2 chuck steaks, each 1 inch thick. (If possible, have it cut from the chuck section close to the rib end so the bones will be smaller and the meat more tender.) Or you can start with 2 chuck steaks of the same size.
With a sharp knife, cut out the long, slender blade bone in each steak, but leave the other large bone that is on the side of each steak.
For marinade, mix together wine, oil, garlic, rosemary, marjoram, thyme, and pepper.
Turn into a large, shallow baking dish, add meat, and let marinate overnight, turning occasionally.
For stuffing, saute fresh mushrooms in butter until golden brown, or drain canned mushrooms.
Mix in chopped green onions and chopped parsley.
Spoon mushroom mixture over 1 chuck steak and arrange the second steak on top.
Tie securely with string.
Barbecue over medium coals about 45 minutes, allowing 20 to 25 minutes on each side for medium rare.
To serve, cut away string and slice slightly on the diagonal into strips about 1/8 inch thick.