Herb-Marinated Chuck Steak
Herb-marinated chuck steak offers tender, flavorful slices with a fragrant herb and vinegar marinade, perfect for a hearty, satisfying meal suited to meat lovers and family dinners.
Ingredients
Instructions
- Combine chopped onions, chopped parsley, white vinegar, vegetable oil, Dijon-style mustard, minced garlic, and dried thyme in a bowl.
- Place beef chuck shoulder steak in a plastic bag; add the herb mixture, spreading evenly over both sides.
- Close the bag securely and marinate in the refrigerator for 6 to 8 hours, turning at least once. Discard the marinade afterward.
- Place the steak on a rack in a broiler pan so that the surface of the meat is 3 to 5 inches from the heat source.
- Broil about 16 minutes for rare and about 18 minutes for medium, turning once during cooking.
- Carve the steak diagonally across the grain into thin slices and garnish as desired.
Tips & Substitutions
For a deeper flavor, consider adding a splash of soy sauce or a teaspoon of brown sugar to the marinade. If you're out of Dijon mustard, yellow mustard can work in a pinch, though it will alter the taste slightly. Fresh herbs, like thyme or parsley, can enhance the marinade. Always let the steak rest for a few minutes after broiling to retain juices.
Serving Suggestions
Serve the herb-marinated chuck steak with a side of roasted vegetables or a fresh salad to balance the richness. It pairs beautifully with a tangy sauce or chimichurri for added flavor. For a complete meal, consider offering garlic mashed potatoes or a grain dish like quinoa. This steak is also great in sandwiches or wraps.
Storage & Reheating
Leftover marinated chuck steak can be stored in an airtight container in the refrigerator for up to three days. To reheat, slice the steak and warm it gently in a skillet over low heat, adding a splash of broth or water to keep it moist. Avoid reheating in the microwave to prevent toughness.
Nutrition & Diet Analysis (per serving)
Each serving of Herb-Marinated Chuck Steak contains roughly 241 calories, with 23g protein, 7g carbohydrates, and 13g fat. It is an excellent source of protein (47% of the Daily Value), iron (31% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of potassium. At about 241 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute other cuts like flank steak or sirloin. However, cooking times may vary. Flank steak is leaner and cooks faster, while sirloin offers a balance of tenderness and flavor. Adjust marinating times accordingly based on the cut you choose.
How do I know when the steak is cooked to my liking?
Use a meat thermometer for accuracy. For rare, aim for 125°F, and for medium, look for 135°F. Remember that the steak will continue to cook slightly after being removed from the heat. Letting it rest allows juices to redistribute, enhancing the overall flavor and tenderness.
Is it necessary to discard the marinade after use?
Yes, it is important to discard the marinade once the steak has been marinated. This is because it has come into contact with raw meat, which can pose a food safety risk. If you want to use a sauce, prepare a separate batch to avoid contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).