Preparation Time: 10 minutes
1 pound beef chuck shoulder steak, boneless, cut into 1-inch pieces
1/4 cup minced onion
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon-style mustard
1 clove garlic, crushed
1/2 teaspoon dried thyme leaves, crushed
Servings: 4
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat. Broil steak 16 to 18 minutes for medium-rare to medium, turning once. Trim excess fat from steak. Carve steak into thin slices.
1 pound beef chuck shoulder steak, boneless, cut into 1-inch pieces
1/4 cup minced onion
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon-style mustard
1 clove garlic, crushed
1/2 teaspoon dried thyme leaves, crushed
Servings: 4
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat. Broil steak 16 to 18 minutes for medium-rare to medium, turning once. Trim excess fat from steak. Carve steak into thin slices.
