TENDER CHUCK STEAK RECIPES RECIPES

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12 BEST CHUCK STEAK RECIPES – THE KITCHEN COMMUNITY



12 Best Chuck Steak Recipes – The Kitchen Community image

When you have a big piece of chuck steak, you need to make sure you have the right recipe to cook it. Instead of having a tender and moist chuck steak, you could end up with one that is rough and dry. Chuck steak recipes can be hard to find searching online, but we've gone

Provided by Cassie Marshall

EASY CHUCK STEAK RECIPE | MYRECIPES



Easy Chuck Steak Recipe | MyRecipes image

Thought chuck steak was just a meh budget cut of beef? It’s inexpensive for sure, but it’s a far cry from the stew meat you think it is. In fact, chuck steak—unbeknownst to many—boasts rich, meaty flavor akin to a ribeye, and can be just as tender. This easy recipe uses a technique known as a “reverse sear” to deliver perfectly cooked, tender chuck steak every time. The reverse sear is a great, approachable cooking method for those who want a deliciously salt-crusted, medium-rare steak, but don’t have a ton of experience preparing beef. Rather than searing the steak in a screaming-hot skillet on the stovetop and basting until you think it’s done and ready to rest, this hands-off trick entails cooking the steak in the oven until it reaches your desired degree of doneness (a meat thermometer is really helpful here) and then finishing it off with a quick sear just to get a nice, brown crust on the surface. This gentle cooking method not only removes guesswork for a less-experienced home cook, but also involves less intimidating popping and hissing skillet action. Served with a flavor packed chimichurri, this easy chuck steak is just begging to be layered onto charred corn tortillas for steak tacos. 

Provided by Rishon Hanners

Total Time 2 hours 0 minutes

Yield Serves 2 to 4

Number Of Ingredients 16

1?½ pounds chuck steak or chuck-eye steak (1 to 1 1/2 in. thick)
1 to 2 tablespoons kosher salt
2 teaspoons black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 cups fresh flat-leaf parsley leaves
1?½ cups fresh cilantro leaves
3 garlic cloves, smashed
1 shallot, quartered
1 chipotle chile in adobo (from 1 can)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon lime zest plus 2 s fresh juice (from 2 limes)
2 teaspoons kosher salt
1 teaspoon dried oregano
½ teaspoon smoked paprika

Steps:

  • Prepare the Steak: Sprinkle steak all over with salt and pepper. Set a baking rack on a baking sheet wrapped in aluminum foil; place steak on rack. Let stand, uncovered, for 1 hour or up to overnight in the refrigerator. 
  • Preheat oven to 200°F. Place baking sheet with steak on rack in preheated oven. Bake until a thermometer inserted in thickest portion registers 105°F to 110°F for a medium-rare or 115°F to 120°F for medium-well, 30 to 40 minutes, or to desired degree of doneness. 
  • Remove steak from oven; set aside. Heat a cast-iron or heavy bottom nonstick skillet over high. Add butter and extra-virgin olive oil to hot skillet; swirl to coat. When oil just starts to smoke, add the steak; cook until well-browned, 1 to 2 minutes per side. Transfer steak to a cutting board, and let rest 10 minutes before slicing.
  • Prepare the Smoky Chimichurri: Process parsley, cilantro, garlic, shallot, and chipotle chile in a food processor until roughly chopped, 8 to 10 pulses. Add olive oil, vinegar, lime zest and juice, salt, oregano, and paprika; process until emulsified, about 1 minute. Serve sliced steak with chimichurri. 

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