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| BARBECUED BUTTERFLIED CHUCK STEAK | |
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boneless center-cut chuck steak, butterflied sea 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. Submitted by: CM | |
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recipe reviews #36361
Vino (Nebraska) says:
The above recipe is a good one, there should be a half hour after seasoning with salt and pepper before adding the wine. This way the meat absorbs the salt. Plus when grilling the meat the rarer the better with this cut of meat. The more well done the tougher it will be without the proper marbling.
#44233
Diamondback Dave (Arizona) says:
This was a pretty good dish. Everyone ate it up! Recipe now resides in my recipe file.
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I use a recipe close to the above, but use indirect wood/charcoal heat for 3 hrs, or braise with liquid for 3 hours in oven (I've never been able to braise slow enough on the stovetop), or put in slow cooker for over 6 hours to tackle that toughness.
I often will use the above basic recipe and add potatoes and carrots for a change. Also add a bit of flour to thicken the "wine jus" to more of a gravy.
Serve with pasta or rice or potatoes.