Herb Marinated Chuck Steak
|Boneless beef chuck shoulder steak||1 Pound, cut 1 inch thick|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme leaves||1⁄2 Teaspoon|
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once.
Pour off marinade; discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once.
Carve steak diagonally across the grain into thin slices.
Garnish as desired.
Serving size: Complete recipe
Calories 910 Calories from Fat 507
% Daily Value*
Total Fat 57 g87.1%
Saturated Fat 16.1 g80.7%
Trans Fat 0 g
Cholesterol 280 mg93.3%
Sodium 300.9 mg12.5%
Total Carbohydrates 10 g3.2%
Dietary Fiber 3.1 g12.2%
Sugars 2 g
Protein 87 g173.3%
Vitamin A 52.5% Vitamin C 76.1%
Calcium 10.7% Iron 28.4%
*Based on a 2000 Calorie diet