200 degrees C).
Place beef chuck steak on a work surface and
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.
p to 24 hours, turning steak over occasionally.
Spray broiler
With sharp knife, cut and discard fat and bones from chuck steak; cut meat into strips 1/4-inch wide.
In a large bowl, toss chuck with flour, salt and pepper.
In a large skillet over medium heat, in salad oil, brown steak.
In crock-pot or pan on stove, add onion soup mix, extra onions, 1 cup cold water, chili sauce and meat.
Heat on low for 2 hours. Serve garnished with parsley over bow tie noodles.
Serves 6 to 8.
Trim fat from boneless beef sirloin steak.
Cut steak into 1 1/2-inch pieces.
Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.
Add beef pieces; toss to coat.
Let stand 15 minutes.
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.
Cut chuck steak into julienned strips, sprinkle lightly
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.
Remove outside fat and cut steak into serving pieces. Sprinkle with salt.
Brown under broiler, turning once.
Remove from broiler and place in baking dish.
Stir onion, herbs and bay leaves into tomatoes.
Pour over steaks.
Cover; bake in a 300\u00b0 oven for 1 1/2 hours, until beef is tender.
Stir flour into cold water to make smooth paste.
Pour over steaks; bake for 20 minutes more, or until sauce thickens.
Makes 4 servings.
eat in hot oil, cook chuck steak until well browned on both
ver high heat.
Add beef; cook, stirring, until browned about
o 300\u00b0.
Cut beef chuck steak into 1-inch strips.
Combine onion, green pepper and olive oil in a 3-quart casserole.
Microwave at High until peppers are tender, 2 to 5 minutes.
Stir in remaining ingredients.
Cover; microwave at High for 10 minutes.
Reduce power to Medium.
Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after 30 minutes.
Let stand 5 to 10 minutes.
Serve over rice, noodles or potatoes, if desired.
arge resealable plastic bag; add beef to bag. Seal bag and
Preheat oven to 350\u00b0.
Trim excess fat from steak.
Place in shallow glass baking dish with plenty of space around meat.
bowl; spread mixture over beef chuck roast. Transfer roast to a
Heat oven to 350\u00b0.
Trim fat from steak.
Place in a shallow glass baking dish with plenty of space around meat.
In a bowl, mix the rest of the ingredients.
Spread over steak.
Bake uncovered for 45 minutes to one hour, until steak is tender.
Slice at an angle and serve with tomato sauce from pan.
This tastes great with roasted potatoes.
Score fat edges of meat.
Place in shallow dish.
Combine remaining ingredients.
Pour over steak.
Let stand 3 hours at room temperature or 6 hours in refrigerator, turning steak several times.
Remove steak from marinade.
With paper towels, remove excess moisture.
Cook over hot coals about 12 minutes on each side for rare or 15 minutes on each side for medium.
Brush occasionally with the marinade.
Carve meat across grain in thin slices.
Makes 6 to 8 servings.
Five hours before serving, put steak in shallow baking pan. Combine all ingredients.
Brush steak with marinade sauce and refrigerate.
Turn occasionally and reapply sauce.
Place steak on oven rack 5-inches from heat.
Bake about 2 hours at 325\u00b0.
ith cooking spray.
Mix beef broth and liquid smoke in