BEST GRILLED CHUCK STEAK RECIPE
Grilled Chuck Eye Steak is tender and juicy, one of the best chuck steak recipes.
Provided by Izzy
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator 30 minutes before cooking, allowing them to warm to room temperature.
- Heat half of the grill to medium-high and leave the other side off.
- Brush the steak with oil, and season with salt and pepper.
- Grease the grates with oil, and then place the chuck eye steaks on the cool side for 25 minutes.
- Then move the steak to the hot side and sear for about 2 minutes on each side.
- Insert an instant thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
- Transfer the steak to a plate, let it rest for 5 minutes. Slice against the grain to serve.
Nutrition Facts : Calories 546 kcal, Carbohydrate 1 g, Protein 43 g, Fat 42 g, SaturatedFat 17 g, TransFat 2 g, Cholesterol 162 mg, Sodium 155 mg, Sugar 1 g, ServingSize 1 serving
EASY CHUCK ROAST IN FOIL
There is no need to brown the meat first, adding to the incredible ease of this slow cooking, incredibly tender roast. Although not critical, heavy-duty foil is helpful. It's longer than the standard roll, which makes it easier to encase the roast and prevent leaking of the delicious juices that form during the long stint in the oven. Yield: 2-3 servings per pound of roast
Number Of Ingredients 3
Steps:
- Preheat the oven to 300℉. Place the roast on a large sheet of heavy duty aluminum foil (or a double layer of regular) that has been set on a rimmed baking sheet. Rub a thin layer of olive oil over both sides of the roast. Sprinkle half of the soup mix packet on the top of the roast, half on the bottom. This will act as a dry rub. Bring the sides of the foil up and fold over to seal them, and then fold over the ends a few times to seal them, too. You will have a packet that should hold the juice that will cook out of the roast, but the baking sheet is essential as leaks do occur. (I do leave a bit of an air pocket at the top of the packet rather than wrapping the roast tight.) Bake the roast for 3½ hours or until the meat is fall-apart tender. If your roast is in the 3½ to 4-pound range, cook for approximately 4 hours. Remove the tray from the oven and allow the roast to sit, in the packet, for 10 minutes (longer is fine). When opening the foil packet, be careful of the hot steam that will escape. Serve right from the foil or transfer the meat to a serving dish and pour the juices overtop.**
BUDGET BAKED CHUCK STEAK DINNER IN FOIL
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
- Place the steak in the center of the foil and sprinkle with onion soup mix.
- Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
- Fold foil over and seal it well to hold in the juices.
- Place the foil package in a large, shallow baking pan or roasting pan.
- Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
Nutrition Facts : Calories 749 kcal, Carbohydrate 38 g, Cholesterol 197 mg, Fiber 5 g, Protein 56 g, SaturatedFat 18 g, Sodium 1268 mg, Sugar 4 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
FOIL-WRAPPED STEAK
Foiled again..!! The favorite part of this meal will be the easy clean-up. The foil holds the juices in while the soup mix flavors the meat and vegetables. Great recipe for camping too.
Provided by LtlPhyl 2
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C)
- Place chuck steak on a large enough piece of aluminum foil to completely cover meat and vegetables. Place in center of a baking sheet; spread dry soup mix on top of steak meat.
- Add potatoes, carrots and butter on top. Seal foil and bake 1 to 1 1/2 hours, or until vegetables are soft. Remove from oven and serve hot.
Nutrition Facts : Calories 532.2, Fat 28.1, SaturatedFat 11.6, Cholesterol 90.3, Sodium 3157.5, Carbohydrate 44.3, Fiber 5.7, Sugar 9.7, Protein 26.2
OVEN BAKED CHUCK STEAK
Make and share this Oven Baked Chuck Steak recipe from Food.com.
Provided by Luvs 2 Cook
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chuck steak on large sheet of foil in baking pan.
- Combine the mushroom and onion soups and spread over meat.
- Quarter the potatoes and carrots and arrange around steak.
- Sprinkle with salt and pepper.
- Then wrap tightly in the foil and bake in a preheated 450 degree oven for 1 hour.
Nutrition Facts : Calories 117.5, Fat 6.7, SaturatedFat 1.5, Cholesterol 0.5, Sodium 1403.1, Carbohydrate 12.5, Fiber 0.6, Sugar 3.3, Protein 2.4
GRILLED CHUCK STEAK
The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. -Jan Briggs, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.
Nutrition Facts :
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