| | Herb-Marinated Chuck Steak 1 pound of beef chuck shoulder steak, boneless, cut into 1-inch pieces
1/4 cup of minced onion
2 tablespoons of chopped fresh parsley
2 tablespoons of white vinegar
1 tablespoon of vegetable oil
2 teaspoons of Dijon-style mustard
1 clove garlic, crushed
1/2 teaspoon of dried thyme leaves, crushed
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Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat. Broil steak 16 to 18 minutes for medium-rare to medium, turning once. Trim excess fat from steak. Carve steak into thin slices.
Source:
"National Cattlemen's Beef Association"
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