Marinated Chuck Steak
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Beef chuck blade steak||1 1⁄2 Pound, cut 1 inch thick and trimmed of fat|
|Cold water||2 Tablespoon|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Kitchen bouquet||1⁄4 Teaspoon|
For marinade, combine red wine vinegar, oil, garlic, salt, basil, and thyme.
Pierce all surfaces of meat with long-tined fork.
Place meat in plastic bag; set in shallow dish.
Add marinade to bag; turn bag to coat all surfaces of meat.
Refrigerate for 8 hours or overnight, turning plastic bag several times to distribute marinade.
Drain meat; reserve 3 tablespoons marinade.
Add water to reserved marinade to equal 1 cup liquid.
Place meat on unheated rack of broiler pan.
Broil meat4 inches from heat till desired doneness (allow 12 to 14 minutes total for medium); turn meat once halfway through cooking time.
Meanwhile, in small saucepan stir cornstarch into cold water.
Add reserved marinade mixture.
Cook and stir till thickened and bubbly.
Add mushrooms and Kitchen Bouquet, if desired; heat through.
Season to taste with additional salt.
Slice meat across the grain into thin slices.