Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
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, 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 grain into thin slices.
Garnish as desired.
Preheat broiler (or grill).
Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order.
Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.
200 degrees C).
Place beef chuck steak on a work surface and
Combine onions, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag.
Add marinade, spreading evenly over both sides.
Close bag securely and marinate in refrigerator for 6 to 8 hours, turning at least once.
Pour off marinade.
Discard.
Place steak on rack in broiler pan so surface of meat is 3 to 4-inches from heat.
Broil 18 minutes to desired doneness, turning once.
Carve into thin slices to serve.
Yield: 4 servings.
oup, onion soup mix, beef broth and steak sauce.
Pour over
ot pan to heat. Add steak and sear until well browned
over both sides of the steak with the salt and pepper
Cut steak into 1/4-inch wide strips; cut strips into 2-inch pieces.
Heat oven to 350\u00b0.
Heat oil in large skillet over medium-high heat 5 minutes.
Cook and stir beef, bell pepper, onion and garlic 2 to 3 minutes or until beef is no longer pink; place in 2-quart casserole.
Stir in rice, chili powder, salt and pepper.
Add enough water to tomatoes to measure 2 cups; add to casserole.
Cover tightly and bake 50 minutes or until rice is tender.
Remove from oven; stir in peas.
Makes 4 servings.
eat in hot oil, cook chuck steak until well browned on both
Place the chuck roast in a very large
Cover both sides of the steak, first with the salt, followed by the pepper, and finally the olive oil.
Cook on an outdoor grill, or a hot cast iron pan, for 5 minutes per side.
Allow to rest for an additional 3 minutes on the plate. Enjoy.
bowl; spread mixture over beef chuck roast. Transfer roast to a
Heat oil in large skillet or Dutch oven over med-hi heat.
Add boneless beef chuck pieces, 1 c chopped onion, green pepper and garlic; cook until beef is evenly browned. Pour off drippings.
Sprinkle salt lover beef.
Add tomatoes w/ juice, water, tomato paste, chili powder, oregano and crushed red pepper.
Cover tightly; reduce heat and simmer 1 1/2 hours or until beef is tender.
Add beans; continue cooking, uncovered, 20 to 30 minutes.
Serve with cheese and additional chopped onion.
In large, heavy pan, brown meat in shortening.
Pour off fat. Stir in soup and 3/4 cup water.
Cover; cook over low heat for 3 hours, or until tender.
Stir occasionally.
Remove roast to serving plate.
Skim excess fat from pan juices.
Blend 1/4 cup water with flour until smooth.
Slowly stir into meat sauce. Cook; stir until thickened.
Serves 6 to 8.
ith cooking spray.
Mix beef broth and liquid smoke in
Heat oil in large pan over med-high heat.
Add beef and saute for five minutes, browning on both sides.
Remove meat from pan.
Add onion and garlic.
Saute five minutes.
Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
Bring to a boil.
Add beef and simmer 1 hour.
Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
Add the flour and water and cook five more minutes.
Pour French onion soup, cream of mushroom soup with roasted garlic, and water into a large electric roasting pan. Whisk thoroughly to remove lumps; stir in onion powder.
Place beef chuck roast in soup mixture; spoon soup over beef to moisten.
Cover the roasting pan, set temperature to 300 degrees F (150 degrees C), and cook beef until very tender, 6 to 8 hours.
Cut beef chuck into 3/4 in thick
n the skillet.
Season beef chuck cubes generously with 1 teaspoon
as thickened.
Stir in beef chuck pieces until coated with spice