A few of weeks in the past, my wife Sue arrived residence from just one of our community
supermarkets with a few of chuck steaks. A younger person in the meat
office experienced supplied her a pitch describing the virtues of chuck
steak and how flavorful it is. I experienced usually considered chuck steak
to be inferior for grilling needs, but I made a decision to challenge
myself: Could I take these chuck steaks and flip them into a superior
presentation from the grill? Effectively, I handed the check with traveling
shades. These steaks tasted fantastic! I grilled these on George
Foreman electric powered grill, but you can prepare the steak on a substantial
cast iron frying pan as effectively. You can expect to obtain the taste from the marinade to be quite delicious and not overpowering. There are some amazing layers of taste heading on.
2 approx. 1″ thick boneless chuck steaks (approx. 1.5 lbs. overall)
For the marinade:
2/three cup olive oil
1/three cup crimson wine vinegar
1/three cup soy sauce
2 tbsp. brown sugar
three cloves minced garlic
1 tbsp. dried parsley leaves
1 tsp. coarsely floor black pepper
1 tsp. dried rosemary leaves
1 tsp. dried mint leaves
Set all marinade substances in a bowl, or a two-cup measuring cup,
and stir with a spoon right up until substances are carefully blended
with each other. Tenderize the meat by poking continuously with a fork.
Spot steak and marinade in a substantial freezer bag. Coat the steak
effectively with the marinade. Seal the freezer bag and put in a bowl.
Chill in fridge and marinate the meat for at minimum 4 hrs
and up to right away. Grill steaks to desire.
Copyright © 2008 Lee Griffith. All rights reserved.