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Herb Marinated Chuck Steak Recipe
|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|
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 mg
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
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.