1 lb. boneless beef chuck shoulder steak, about 1 inch thick
1/4 c. onion, minced
2 tbsp. parsley, chopped
2 tbsp. white vinegar
1 tbsp. olive oil
1 tbsp. Dijon-style mustard
1 clove garlic, minced
1/2 tsp. dried thyme leaves

Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag and marinate, spreading evenly over both sides. Close bag securely and marinate in refrigerator 6 to 8 hours (overnight if desired) turning at least once. Pour off marinade; discard. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 18 minutes to desired doneness (rare to medium rare), turning once. Carve steak into thin slices to serve. Yield: 4 servings (about 220 calories).