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Chuck Steaks With Herb Butter Recipe
|Lean boneless chuck blade/Arm||1 1⁄2 Pound (1 1/2 To 2 Inches Thick)|
|Black pepper||1⁄4 Teaspoon|
|Butter/Margarine||4 Tablespoon, softened (1/2 Stick)|
|Garlic||1 Clove (5 gm), peeled and minced|
|Minced parsley||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Vegetable oil||1 Tablespoon|
Serving size: Complete recipe
Calories 1669 Calories from Fat 1103
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 32.8 g164.2%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 986.9 mg41.1%
Total Carbohydrates 6 g1.9%
Dietary Fiber 2.4 g9.6%
Sugars 0.3 g
Protein 128 g255.8%
Vitamin A 61% Vitamin C 39.9%
Calcium 12.7% Iron 22.2%
*Based on a 2000 Calorie diet
2. Pound the slices with a wooden mallet until they are 1/4 inch thick. Trim off any excess fat.
3. Notch the edges of the steaks all around to prevent curling. Pat the steaks dry with paper toweling, and sprinkle them with the salt and 1/8 teaspoon of the pepper. Set aside.
4. In a small bowl, combine the butter, garlic, parsley, basil, and thyme, and the remaining 1/8 teaspoon of pepper. Set aside.
5. Heat the oil in a 12-inch skillet over moderately high heat for about 1 minute. Add the steaks and cook uncovered, for 2 minutes on each side. Serve with a dollop of herb butter on top of each steak.