Marinated Chuck Steak
Marinated chuck steak offers tender, flavorful bites with a rich wine or vinegar marinade, perfect for grilling or broiling for a satisfying, hearty meal.
Ingredients
Instructions
- Combine burgundy wine or wine vinegar, cooking oil, chopped onion, minced garlic, pepper, and dried thyme to create the marinade.
- Pour the marinade over the chuck steak, ensuring it is well coated.
- Chill the steak in the marinade overnight.
- Broil or grill the steak until cooked to desired doneness.
Tips & Substitutions
For a deeper flavor, let the steak marinate for up to 24 hours. If you don't have burgundy wine, red wine vinegar works well as a substitute. For a touch of sweetness, consider adding a teaspoon of honey or brown sugar to the marinade. You can also experiment with herbs like rosemary or oregano for different flavor profiles.
Serving Suggestions
Serve the marinated chuck steak with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Beef Stroganoff - Breakstone'S for a comforting dinner. For a refreshing contrast, consider a light chimichurri sauce drizzled on top. Mashed potatoes or rice also complement the rich flavors of the steak.
Storage & Reheating
Leftover marinated chuck steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can slice the steak and sauté it in a pan over medium heat for a quick reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Chuck Steak contains roughly 386 calories, with 2g protein, 12g carbohydrates, and 28g fat. It is an excellent source of vitamin C (38% of the Daily Value).
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 use other cuts like sirloin or flank steak, but the cooking time may vary. Chuck steak is preferred for its marbling and flavor, but any tender cut will work. Just adjust the marinating time and cooking method according to the cut used.
What should I do if I don't have burgundy wine?
If you don't have burgundy wine, you can substitute it with red wine vinegar or any dry red wine. For a non-alcoholic option, use grape juice mixed with a bit of vinegar to mimic the acidity and flavor. The key is to maintain a balance of acidity in the marinade.
How do I know when the steak is cooked to my liking?
To ensure your steak is cooked to your preferred doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, look for 140-145°F (60-63°C). Remember that the steak will continue to cook slightly after being removed from the heat.
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).