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Marinated Chuck Steak Recipe
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Beef chuck blade steak||1 1⁄2 Pound, cut 1 inch thick and trimmed of fat|
|Cold water||2 Tablespoon|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Kitchen bouquet||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1741 Calories from Fat 1095
% Daily Value*
Total Fat 123 g189.6%
Saturated Fat 44.2 g220.9%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 2121.2 mg88.4%
Total Carbohydrates 22 g7.5%
Dietary Fiber 1.8 g7.1%
Sugars 0.1 g
Protein 109 g217.8%
Vitamin A 6% Vitamin C 7%
Calcium 9.3% Iron 50.8%
*Based on a 2000 Calorie diet
Pierce all surfaces of meat with long-tined fork.
Place meat in plastic bag; set in shallow dish.
Add marinade to bag; turn bag to coat all surfaces of meat.
Refrigerate for 8 hours or overnight, turning plastic bag several times to distribute marinade.
Drain meat; reserve 3 tablespoons marinade.
Add water to reserved marinade to equal 1 cup liquid.
Place meat on unheated rack of broiler pan.
Broil meat4 inches from heat till desired doneness (allow 12 to 14 minutes total for medium); turn meat once halfway through cooking time.
Meanwhile, in small saucepan stir cornstarch into cold water.
Add reserved marinade mixture.
Cook and stir till thickened and bubbly.
Add mushrooms and Kitchen Bouquet, if desired; heat through.
Season to taste with additional salt.
Slice meat across the grain into thin slices.