Marinated Boneless Beef Chuck Steak
- 1 medium onion sliced
- 1 medium medium green bell pepper sliced
- ½ cup balsamic vinegar
- ½ cup 0live oil
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 3 cloves garlic minced
- 1 teaspoon crushed dried rosemary
- 1 teaspoon ground black pepper
- 12 ounces boneless chuck steak
- STEP:Fill a large resealable plastic bag halfway with onion and bell pepper slices. In a mixing bowl, combine the vinegar, olive oil, Worcestershire sauce, soy sauce, garlic, rosemary, and pepper. After adding the steak and coating it with the marinade, seal the bag. Marinate for at least 3 hours, if not overnight, with the ingredients.
- STEP:Shake off any excess marinade from the steak. Remove half of the liquid marinade.
- STEP:In a large frying pan, combine the remaining liquid with the onion and pepper slices. Cook for 2 minutes on high heat. Place the vegetables to the side of the pan and top with the steak. Reduce the heat to medium-high and continue to cook for 4 minutes. Transfer the vegetables to a plate and flip the steak; cook until it begins to firm and is hot and slightly pink in the centeR, about 3 to 5 minutes more.For medium doneness, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- STEP:Serve the marinated boneless beef chuck steak with onions and bell peppers.
- Please keep in mind that the nutrition data for this recipe includes the entire amount of marinade ingredients. The amount of marinade consumed will differ.
Marinated Boneless Beef Chuck SteakNutrition Facts (per serving) 574
Calories/ 49g Fat / 19g Carbs / 16g Protein Nutrition Facts: Servings Per Recipe: 3 / Calories: 574
|% Daily Value|
|Total Fat 49g||63%|
|Saturated Fat 10g||51%|
|Dietary Fiber 2g||6%|
|Total Sugars 11g|
|Vitamin C 39mg||196%|
Marinated Boneless Beef Chuck Steak
Marinated Boneless Beef chuck steak with onions and bell peppers that is flavorful and juicy. Marinated Boneless beef chuck steak is the juiciest, most delicious steak you’ve ever had! And it’s completely smothered in onions and peppers.
There is no roux. There are no fancy techniques. Simple ingredients prepared correctly. You’re going to enjoy this one.
Balsamic vinegar instantly elevates any dish it is paired with. You’ll appreciate the savory highlight here. Marinated Boneless beef chuck steak is one of the delicious recipe made with balsamic vinegar.
Another great thing about this recipe is that it will appeal to people of all ages! It’s flavorful enough to impress adults while remaining simple enough to keep kids happy.
What are the ingredients in steak marinade?
I don’t recommend substituting balsamic vinegar. The best flavor will come from balsamic vinegar. And use dark balsamic vinegar, not white.
Another important ingredient is Worcestershire sauce. This is one of the best steak marinade ingredients.
Soy sauce – keep in mind that the longer the steak marinates, the more sodium it absorbs from the soy sauce, so if you only marinate it for an hour, you may still need to season the steaks.
Olive oil – because extra virgin olive oil has a low smoke point, use regular refined olive oil instead.
Garlic should always be used fresh. It makes a significant difference.
If you haven’t made the switch to fresh ground black pepper yet, now is the time! It is noticeably better.
If using fresh rosemary, use 1 tablespoon chopped if using dried rosemary. This recipe makes enough marinade for approximately 2 pounds of steak.
What is the best steak cut for this Marinated Boneless Beef chuck steak Recipe?
I prefer to use New York strip steaks in this, but rib eye, top sirloin, flank, or skirt steak are also excellent choices. Petite sirloin or flat iron will also work; however, they will not be as tender as the aforementioned. Then save the super tender cuts (fillet mignon and insanely expensive wagyu and Kobe) for another day; they don’t require a marinade.
What’s the distinction between Prime, Selection, and Choose the Beef Steak for this Marinated Boneless Beef chuck steak Recipe?
Young cattle produce prime beef. This is the best and most expensive grade of beef because it has a lot of marbling (which means super tender steaks). Selection beef steaks are of high quality and less expensive than prime; they just do not contain as much marbling. Select beef steak is the lowest rated and the least expensive. The meat is skinnier and less tender.
How Do You Know If a Steak Is Ready?
Knowing when a steak is done is a matter of personal preference. However, keep in mind that the USDA recommends a safe temperature of 145 degrees to kill off any harmful bacteria.
To determine when the steak is done to your liking, insert an instant-read thermometer horizontally through the side of the steak and into the thickest portion.
Take into consideration that color isn’t always the best way to judge doneness because some steaks are naturally lighter than others, and you don’t want to cut into a steak while it’s cooking or you’ll lose some of the juices.
Broil your chuck steak to brown the outsides quickly while leaving the center tender and pink for a quick and easy steak fix. Begin by seasoning your steak thoroughly with salt and pepper and allowing it to sit uncovered in the fridge for a couple of hours, if time allows.