2 lbs chuck or boneless blade steak, cut 1″ thick

Marinade

* 1/2 cup soy sauce
* 1/4 cup white vinegar
* 1/4 cup fresh orange juice
* 2 tablespoons orange marmalade
* 1 clove garlic, crushed
* 1 jalapeno pepper, chopped fine

Directions

1. Mix Marinade ingredients in a large Zip Lock bag, mix well.
2. Add Steak.
3. Refrigerate for 24 hours, turning the bag each time you open the fridge or at least 6 times to keep all sides in the marinade.
4. Remove steak, reserving the Marinade.
5. Place steak on a greased BBQ grill over medium heat.
6. Brush occasionally with Marinade.
7. BBQ 4-5 min each side for medium rare or until it is cooked to your liking.
8. Slice in thin slices, diagonally to serve.

How visitors found this page:

• marinated chuck steak recipe

* 5 1/2 lbs Ground Chuck or Ground Round
* 3/4 lb onion, choped
* 3 ribs celery, diced
* 1 1/2 cups dry oatmeal, quick cook okay, but no instant
* 3/4 cup milk
* 3 large eggs, beaten
* 2 1/4 tsp salt
* 1/2 tsp black pepper
* pinch white pepper
* 2 tsp Worcestershire Sauce
* 2 tsp granulated garlic
* For sauce:
* 3 onions, sliced thin
* 1 quart water
* 5 beef bullion cubees (or 2 tbs beef base)
* 1/4 tsp black pepper
* 1/2 tsp granulated garlic

Directions

1. Saute onions and celery in a little oil untl wilted. Set aside
2. Mix meat with remaining ingredients
3. add veggies and mix with hands and form into 12 oval patties which look like flat footballs.
4. Brown in skillet with a little oil
5. or place on baking sheet in 375 degree oven for about 25 minutes, turning once.
6. Place in greased baking pan and top with sliced onions.
7. Mix sauce and pour over meat and onions
8. Seal tightly with foil
9. Bake about 30 minutes in 350 degree oven or until meat is at least 185 degrees.
10. Serve with Killer Mashed Potatoes.
11. Note: These can be made ahead and frozen before or after final baking, If frozen fully cooked, they reheat wonderfully.
12. Note: This makes 12 steaks at 8 oz. You can make steaks smaller, if you choose. 6 oz steaks would yield 16.

How visitors found this page:

• chuck sirloin steaks
• chuck steak
• chuck steak with beer recipes

1 1/2 lbs ground chuck
12 saltine cracker, crushed
1 teaspoon parsley flakes
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 egg
1/8 cup milk
2 (10 1/2 ounce) cans cream of mushroom soup
2 tablespoons butter (can use olive oil)

Directions

Mix meat with crackers, milk, parsley flakes, salt, pepper, garlic salt, and egg. This is easiest to mix by hand.Form into large patties. (I make three of this, but you could make four.).Heat butter or oil in large skillet over medium heat.Then add meat and brown on both sides; drain.Smear cream of mushroom soup all over the tops and sides of the meat patties until you use it all.Cover tightly and simmer on med-low heat for 30 minutes, flipping patties now and then and spooning soup back over, until no longer pink in the center.

2 chuck steak or pork steaks
2 tablespoons olive oil
1/2 teaspoon salt
2 white onion, course chopped pieces
1 green pepper, course chopped pieces
2/3 cup regular barbecue sauce
2 tablespoons apricot preserves
4 whole wheat bun or roll or tortilla

Directions

1 green bell pepper, course chopped.Partially freeze the steaks.Then cut paper thin strips across the grain.In skillet, add olive oil,steak strips, salt,onions and green peppers.Saute until steak is slightly browned and onions translucent and peppers slightly tender.Add barbecue sauce and apricot preserves or the substitute recipe for barbecue sauce.Stir until mixed.Pile on buns, rolls or tortillas.You may cool and pack in a ziplock freezer bag and freeze. Just warm up in microwave to serve.Prep time includes time in freezer for meat.

How visitors found this page:

• oven melt in your mouth salisbury steak

2 lbs chuck steak, cut into serving pieces.
1 envelope onion soup mix (I use Lipton’s)
1 (16 ounce) can peeled italian tomato
1 teaspoon oregano
garlic powder, to taste (or garlic clove, chopped fine)
pepper, to taste
2 tablespoons cooking oil (I prefer olive oil)
2 tablespoons wine vinegar

Directions

In a large skillet, arrange meat.Cover with other ingredients.Simmer covered 1 and 1/2 hours or until meat is tender.

How visitors found this page:

• steak san marco recipe

2-3 kg chuck, topside or other piece beef, in one piece
2 tablespoons oil
2 medium onion, chopped
2 cloves garlic, diced
4 anchovy, diced
2 cups beef stock
1 cup red wine
1 bay leaf
2 teaspoons salt
pepper, freshly cracked
1 tablespoon brown sugar
2 tablespoons flour
1 cup cream

Directions

1. Heat oil in a fry pan.Brown the meat, onions, garlic and anchovies.
2. Transfer meat to an oven proof dish.Add 1/2 cup beef stock to the fry pan.
3. Deglaze the pan and add to an oven proof dish.Add balance of beef stock, wine, bay leaf, brown sugar, salt, pepper and brown sugar to the oven proof dish.
4. Cover and cook in slow oven (250 F) for 2 1/2 hours.Turn meat several times.
5. Remove meat from pan and cover with aluminum foil while you make the gravy.
6. Remove bay leaf from roast liquid.Add flour and make a gravy.Add cream to gravy.

1 lb ground chuck
1 egg
1/2 cup Italian style breadcrumbs
2 tablespoons water
2 tablespoons catsup
1 tablespoon worcestershire sauce
2 tablespoons instant minced onion
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can water (use Cream of Mushroom soup can)
2 tablespoons butter
1/2 cup flour

Directions

Mix the first 7 ingredients together in bowl.Form into patties.Melt butter in pan, flour the patties and brown on both sides.Mix water& soup together and pour over patties.Simmer for 45 minutes; covered.

How visitors found this page:

• chuck steak recipes on the stove
• flap steak recipes stove top

4 boneless beef chuck top blade steaks, cut 1-inch thick (about 1 1/2 pounds)

Sauce:
1/2 cup prepared chunky salsa
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon Dijon-style mustard

Method:

1. Combine sauce ingredients in small bowl; remove and reserve 1/2 cup.
2. Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 18 to 22 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce.

1 1/4 lbs boneless beef chuck steak, 1 inch thick (about 4)
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon fresh cilantro leaves, chopped
1 small jalapeno pepper, chopped (seeded if desired to reduce fire)
1 garlic clove, mince (or more to taste)
1/4 teaspoon ground cumin
salt and pepper, to taste

Directions

Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.Add steaks, seal and shake bag to coat meat.Let marinate in refrigerator 1-2 hours,shaking bag every now and then.Toss marinade when ready to grill steaks.Grill steaks over medium heated (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium).Once cooked, season to taste with salt and pepper.Carve steaks into thin slices and serve.

How visitors found this page:

• steak with lime and cummin

* 4 well trimmed bones beef chuck top blade steaks
* 1/2 cup prepared chunky salsa
* 1/4 cup ketchup
* 2 tablespoons packed brown sugar
* 1 tablespoon Dijon-style mustard

Directions

1. In a small bowl combine sauce ingredients and mix well.
2. Reserve 1/2 cup sauce.
3. Place beef steaks on grid over medium, ash covered coals then grill uncovered for 22 minutes turning occasionally and brushing both sides with remaining sauce during last 5 minutes of grilling.
4. Trim fat from steaks then serve with reserved sauce.

How visitors found this page:

• chuck top blade