Herbed Chuck Steaks

1/3 cup each red wine vinegar and water
1 tbsp. vegetable oil
1 tsp. dried thyme leaves or 1 tbsp. minced fresh thyme leaves
2 well-trimmed boneless beef chuck shoulder steaks, cut 3/4 to 1 inch thick*

Combine vinegar, water, oil, thyme, pepper, salt and sugar. Place beef chuck shoulder steaks 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 steaks from marinade; reserve marinade. Place steaks on grid over medium coals. Grill 14 to 30 minutes for rare 140F to medium 160F or to desired doneness; turn once, brushing with reserved marinade before turning. Carve into thin slices.

Beef chuck should steaks will make three to four 3-oz. cooked trimmed servings per pound.

* Recipe may also be prepared using beef eye round steaks cut 3/4 to 1 inch thick or a beef chuck shoulder steak cut 3/4 to 1 inch thick. Decrease cooking time for beef eye round steaks to 12 to 16 minutes for rare to medium. Cooking time for beef chuck blade steak will be 14 to 20 minutes for rare to medium.

Boneless beef chuck shoulder steaks may also be cooked in covered cooker (direct method). Decrease cooking time to 10 to 14 minutes for rare 140F to medium 160F.

Return To:


Cajun Country -- New Iberia, Louisiana