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.
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.
tove top.
Slice the steak across in half, forming two
over both sides of the steak with the salt and pepper
eat in hot oil, cook chuck steak until well browned on both
ver medium-high heat. Season steak with 1 teaspoon salt 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.
Place steak in baking dish.
Brush with butter.
Season with salt and pepper.
Place onion slices on top.
Place lemon slices on top of onion slices.
Mix catsup, water and Worcestershire sauce together.
Pour mixture over steak.
Cook in covered dish at 350\u00b0 for 2 hours.
Mix all ingredients, except butter, thoroughly.
Mold into steak shapes about 1 1/4-inch thick.
Place in buttered baking dish and brush melted butter on tops.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and bake for about 25 minutes longer.
(At this time, turn the steaks over.)
Brush with more butter once or twice during this baking.
Cut steak into serving size pieces. Salt and pepper each side to taste. Dredge in flour. In large Dutch oven pot, put 3 tablespoons of oil. Brown meat pieces on both sides. When all pieces are brown, drain drippings from pan. Stir soup and 3 tablespoons flour together with remaining drippings. Place meat pieces into pot. Cover with water and simmer for 1 to 1 1/2 hours. Add water. Stir occasionally. Serve hot with vegetables and a favorite bread. Serves 4 to 6 people.
Pound in flour in the steak on top of the stove.
Add all ingredients, then boil slowly until meat is tender, about 3/4 of an hour or so.
Delicious with mashed potatoes.
Rub both sides of the steak, first with the pepper, and
ool.
Put your chuck roast or steak in a gallon size
ll around Next, chop the steak and kidney into fairly small
ecause beer marinades make the steak bitter if soaked too long
ree to use your own recipe or store bought, we just
egrees C).
Place beef chuck steak on a work surface and
pepper steak.
coat entire steak thickly with mustard.
coat entire steak thickly with salt.
place steak in brown paper bag.
place steak, bag and all on a 650 degree or hotter charcoal grill.
turn when bag begins to burn.
cook for 30-45 munutes.
remove from grill.
mustard salt coating will have become a crust-- remove this crust.
slice thinly for sandwiches.
Pierce the roast with a fork on both sides.
Mix all marinade ingredients together. Pour over the chuck roast in a marinade pan or zip-lock bag.
Refrigerate overnight or up to two days, turning several times.
Grill it as you would steak. Let rest a few minutes, slice and serve.