Monday, November 29, 2010

Grilled Chuck Steak

Chuck steak is a cut of meat that comes from the shoulder of the cow.Since this is a well exercised part of the animal the meat tends to be tough and fatty. Chuck cuts are inexpensive, which make people believe that they are of inferior quality and avoid this very delicious cut of meat.In reality it yields some of the most flavorful and economical option.It is best suited to slow cooking but you can grill it with great results.

If you decide to grill it, make sure you marinate it overnight , the marination process makes the meat really tender, moist and flavorful.The chuck contains a lot of connective tissue, including collagen. Collagen melts during the cooking process making the flavor intensely strong.Avoid over marination specially if you are adding acidic ingredients like lime juice or vinegar, you could marinate overnight with the rest of the ingredients and add the acidic ingredient an hour before you are ready to grill the meat.

  1. Chuck Steak - 1.5 to 2 lb piece
  2. Garlic - 3 cloves crushed and finely chopped
  3. Coarsely ground black pepper - 1/2 tsp
  4. Onion powder - 1 tsp
  5. Crushed red pepper flakes - 1/2 tsp
  6. Dried rosemary - 1/4 tsp
  7. Dried Thyme - 1/4 tsp
  8. Dried Oregano - 1/4 tsp
  9. Crushed fennel seeds - 1/4 tsp
  10. Olive Oil - 2 tbsp
  11. Lime juice - 1 tbsp (add only an hour before cooking the steak)
  12. Soy sauce - 2 tbsp
Wash and pat the steak dry with a paper towel and apply all the ingredients except the lime juice on the steak and let it marinate in the refrigerator overnight.
An hour before grilling - take the steak out of the refrigerator and apply the lime juice to it .
Heat a cast iron skillet on high - when it is almost smoking place the marinated steak on the pan and grill undisturbed for 4 minutes.
Flip it over and grill for an additional 3 minutes.Transfer the steak to a plate and let it rest for few minutes before slicing .
Serve with grilled vegetables, seasoned rice,mashed potatoes etc.

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