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
oup, onion soup mix, beef broth and steak sauce.
Pour over
over both sides of the steak with the salt and pepper
Place the chuck roast in a very large
eat in hot oil, cook chuck steak until well browned on both
he recipe, including that addition.
*Chasen's used the best beef chuck
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.
80.
Season whole eye fillet well with salt & pepper.
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.
ot pan to heat. Add steak and sear until well browned
Trim fat from beef; cut fillet crosswise into 1/2-inch
Tie beef several times, at different intervals
Cut beef chuck into 3/4 in thick
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.
In 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to \"jiggle\".
Lower heat to a slow consistent \"jiggle\" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
10 qt pan, combine beef chuck, broth, 2 1/2 qts
unction. Melt butter and cook beef chuck cubes in batches until browned
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
Cook on Low for 7 to 8 hours.