Herb-Marinated Chuck Steak



1 lb boneless beef chuck shoulder steak, cut 1-inch thick
1 T. Vegetable oil
2 tsp. Dijon-style mustard
1/2 tsp. dried thyme leaves
1/4 c. chopped onion
2 T. each chopped parsley
2 T. White House White Distilled Vinegar
1 clove garlic, minced.

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 (overnight, if desired), 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 the grain into thin slices. Garnish as desired. 

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