Chuck steak isn't quite the same as chuck roast, although they come from the same part of the cow. The best part of this recipe is that it was cooked in foil, so that means you can simply store it and reheat it in foil, too.
Commonly referred to as the “7-bone steak,” the chuck steak, got this name from the shape of the shoulder bone which is similar to the numeral “7” when viewed from the cross section position. https://www.tasteofhome.com/collection/top-rated-chuck-roast-recipes Get our free cookbook when you sign up for our newsletter. Chuck steak is that exact piece of meat but cut into slices that are typically one to three inches thick—in other words, like a steak. Transfer steaks with tongs to a plate and serve warm.
https://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe Chuck steak comes from the shoulder and this particular cut of meat takes well to braising and marinating, and longer cooking in the oven, such as this recipe. I came up with this for our dinner tonight and DH said that it was excellent and that I needed to post it on that "recipe website" The meat is simmered with the onions and peppers which are then made into a gravy. The steak and vegetables are wrapped in foil, making a whole dinner in a package.
Place the foil package in a large, shallow baking pan or roasting pan.
Cool slightly. lb boneless beef chuck steak, cut in serving size pieces , sliced (I used frozen red, green & yellow peppers) Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Steak and vegetables will keep for 4 to 5 days in the refrigerator. Squeeze more lemon juice on the steak right before removing from heat. See all Scripps Networks Digital
Cooking: Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Find and save ideas about chuck steak recipes on Pinterest.
Looking for the best dinner recipes? Tear off a 2- to 3-foot piece of 18-inch-wide heavy duty aluminum foil. Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Stir in vinegar and sugar.
Add the I did, however, saute some on the side for DH. Place the steak in the center of the foil and sprinkle with onion soup mix. Cover the meat with the vegetables. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. This recipe likely dates to the 1960s and been a popular way to cook this tougher but flavorful cut.
Fold foil over and seal it well to hold in the juices. Typically, the chuck steak is broiled or grilled, while a thicker version of it is sold as a chuck roast, and cooked with liquid oil as a pot roast. The Spruce Eats uses cookies to provide you with a great user experience. Keep the foil sealed so the food doesn't dry out and reheat for 15 minutes or so in a 350 F oven. Dot with butter and sprinkle with salt and paprika. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/drunk-chuck
In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. https://www.food.com/recipe/beef-chuck-steak-w-onions-peppers-290970 (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
By using The Spruce Eats, you accept our Serve and enjoy. You could also add mushrooms which I didn't due to an allergy.
The beef chuck is baked in a foil package along with potatoes, carrots, and celery, along with a surprise nostalgia ingredient: a package of dry onion soup mix for flavor. A thick, budget-friendly chuck steak or 7-bone steak makes a tender, delicious family meal using this easy oven method.
Wrapping it in foil keeps everything moist and tender, making for a dinner that is baked to perfection until the steak is fall-apart tender. The roast can include part of the blade bone and is cut in either a cylindrical or oblong shape in which the grain runs in the same direction as the long side of the meat.
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