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Herb Marinated Chuck Steak Recipe
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|White vinegar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Dijon style mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Boneless beef chuck shoulder steak||1 Pound|
Serving size: Complete recipe
Calories 914 Calories from Fat 497
% Daily Value*
Total Fat 57 g86.9%
Saturated Fat 16.1 g80.4%
Trans Fat 0 g
Cholesterol 280 mg
Sodium 503.6 mg21%
Total Carbohydrates 9 g3%
Dietary Fiber 2.7 g10.8%
Sugars 2 g
Protein 86 g171.8%
Vitamin A 52.5% Vitamin C 76.1%
Calcium 10.7% Iron 28.4%
*Based on a 2000 Calorie diet
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.