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Herbed Chuck Steaks

Elitists.Kitchen's picture
The herbed beef chuck steak is a marinated and grilled steak recipe. Prepared with a marinade of thyme leaves, black pepper, wine vinegar and oil, the grilled beef steaks are best served with creamy mashed potatoes or flavored rice.
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Vegetable oil 1 Tablespoon
  Dried thyme leaves/1 tablespoon minced fresh thyme leaves 1 Teaspoon
  Coarse ground black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Boneless beef chuck shoulder steaks 2 , well trimmed, cut 1 inch thick

Combine vinegar, water oil, thyme, pepper, salt and sugar.
Place beef chuck shoulder steaks in plastic bag; add marinade, turning to coat.
Close bag securely and marinate in refrigerator 6 - 8 hours (or overnight, if desired), turning occasionally.
Remove steaks from marinade; reserve marinade.
Place steaks on grid over medium coals.
Grill 14 - 20 minutes for rare (140 degrees F) to medium (160 degrees F) or to desired doneness; turn once, brushing with reserved marinade before turning.
Carve into thin slices.
Recipe may also be prepared using beef eye round steaks cut 3/4 1 inch thick or a beef chuck blade stead cut 3/4 -1 inch thick.
Decrease cooking time for beef eye round steaks to 12 - 16 minutes for rare to medium.
Cooking time for beef chuck blade steak will be 14 - 20 minutes for rare to medium.
Note: Boneless beef chuck shoulder steaks may also be cooked in covered cooker (direct method).
Decrease cooking time to 10 -14 minutes for rare (140 degrees F) to medium (160 degrees F).

Recipe Summary

Main Dish

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Herbed Chuck Steaks Recipe