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.
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.
ot pan to heat. Add steak and sear until well browned
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.
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.
*Hoisin sauce is available in the imported (Oriental) section of the grocery store.
In Dutch oven, place beef, onion, garlic, salt and pepper.<
200 degrees C).
Place beef chuck steak on a work surface and
Cut smoked chuck into 1x2-inch cubes or
).
Serving Suggestion: Carve steak into thick slices; season with
oup, onion soup mix, beef broth and steak sauce.
Pour over
over both sides of the steak with the salt and pepper
o 325\u00b0F Lightly coat beef pot roast with flour. Heat
eat in hot oil, cook chuck steak until well browned on both
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.
ver medium heat.
Add beef (1/4 at a time
Trim fat from beef roast.
Cut roast into 1 1/4-inch pieces. In Dutch oven, heat oil over medium heat until hot.
Add beef and brown evenly, stirring occasionally.
Pour off drippings if necessary.
Stir salsa, sugar, soy sauce and garlic into beef. Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 hour.
Remove cover; continue cooking, uncovered, an additional 30 minutes or until beef is tender.
Remove from heat.
Stir in chopped cilantro and lime juice.
Spoon beef mixture over rice. Makes 4 servings.
ix well.
Cut the beef in half horizontally so you
Put all ingredients in a roasting pan.
Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
Then served on buns.
Place the chuck roast in a very large