What can I do with a 3/4" thick 1.5# chuck steak?

Question

Marinate? Burritos, tacos????

Answer 1

Quesidilla's or mix with cucumber sauce for a great pita sandwhich.

Answer 2

You really don't need to marinate, because the steak is sufficiently marbled to allow for tenderness, but you can marinate it for flavor.  You can grill it, cut it up for stroganoff, fajitas, beef pot pie.. the possibilities are endless!

Answer 3

braise it. or make a stew

Answer 4

Make a hearty beef stew or casserole.

Answer 5

Marinate and grill sounds good to me served with baked potato  

Answer 6

Marinated and Grilled Chuck Steak

3/4" to 1" thick boneless chuck steaks (approx. 1.5 lbs. total)

For the marinade:

2/3 cup olive oil

1/3 cup red wine vinegar

1/3 cup soy sauce

2 tbsp. brown sugar

3 cloves minced garlic

1 tbsp. dried parsley leaves

1 tsp. coarsely ground black pepper

1 tsp. dried rosemary leaves

1 tsp. dried mint leaves

Put all marinade ingredients in a bowl, or a two-cup measuring cup,

and stir with a spoon until ingredients are thoroughly blended

together. Tenderize the meat by poking repeatedly with a fork.

Place steak and marinade in a large freezer bag. Coat the steak

well with the marinade. Seal the freezer bag and place in a bowl.

Chill in refrigerator and marinate the meat for at least 4 hours

and up to overnight. Grill steaks to preference.

Answer 7

I always make this for dinner

BARBECUED BUTTERFLIED CHUCK STEAK  

boneless center-cut chuck steak, butterflied

salt

freshly cracked black pepper

garlic powder

1 large onion, thinly sliced

about 3/4 cup dry red wine

1 tablespoon butter

1 tablespoon freshly minced parsley

1 clove garlic, crushed

Have your butcher butterfly the steak to a 1 inch thickness.

Season steak on both sides with cracked black pepper and sea salt. Place steak and onions in a ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.

Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce.

Makes 3 to 4 servings.

Here's how to butterfly it incase you don't know

Step1

Slice the steak down the middle. Lay the steak on a flat surface. Then, take your knife and slice the steak from top to bottom creating equal halves. However, only cut halfway through the thickness of the steak. Throughout this process, you never want to cut all the way through.

Step2

Place the flank steak in the freezer for 10 minutes. This will make the meat easier to work with as you make the next cuts.

Step3

Fold the flank steak in half, being careful not to tear completely through the cut you have made.

Step4

Slice the top half of the meat (above the fold) so you are making a flap in the meat. Again, do not cut all the way through.

Step5

Flip the meat over and repeat the slice (above the fold) on the other side. At this point, you have made three cuts and essentially "flattened" your original piece of meat.

Step6

Cover the meat with plastic wrap.

Step7

Pound the flank steak with your meat mallet, taking great care to smooth the seams you have made. The meat is now ready to stuff, roll and cook as desired.

Answer 8

We really like this...  easy, too!

We soak our chuck steaks in soy sauce and then grill it.  Comes out very tasty.  I just shake some soy sauce in a pan, throw the steak in, pour more on top of the steak.  Stab it a lot with a fork and flip over every so often.  You want to soak it for several hours (in the fridge!).