This is a really great supper for chilly winter evenings. https://thisamericanplate.com/recipe/cook-restaurant-style-chuck-eye-steak Eugene Samuel Monaco from Lakewood New York on January 27, 2015: Phyllis, I agree with you, chuck steak is a delicious cut of meat, your recipe sure sounds wonderful. I can't wait to try it. Cut the steaks into smaller serving size pieces and rub with seasonings. get it hot and throw the meat in it as soon as you chop it up into bite size pieces. Dear Phyllis, Thank you for a lovely dish. Pour the chuck steak marinade over the steaks and toss until completely coated. Phyllis Doyle Burns (author) from High desert of Nevada. A really easy beef recipe that tastes like you got it in a Chinese restaurant! Pour sauce over steak and garnish with parsley. My family all enjoyed it. on September 28, 2017: Hi Peggy. I used to have a lot - I will look them up and post some. Bake in a 325 degree oven … The steam will escape and will be very hot, so be careful not to burn yourself. I love the flavor of chuck. I also asked him if there was a way to make them more tender when I cooked them. Thanks for stopping by. on August 07, 2017: Hi Bill. As I stood there looking at them, the clerk behind the counter came over to serve me. ... Cut beef chuck arm steak into 6 serving pieces. Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Dredge ... with aluminum foil. I thought about just having potato salad and barbecued burgers or hot dogs, so, went shopping with that in mind. It is so good. Chuck blade is a little bit cheaper. Add some bite size pieces of portobello mushrooms. Phyllis loves to share recipes from her 'Down Home Recipes Box', which has recipes handed down from three or more generations ago. I had made mashed potatoes to go with the meat platter and every bit of that dinner was gone in no time. Nice to see you here. All I had to buy was the canned tomatoes and heavy duty aluminum foil. I can't blame people, I prefer the flat iron steak. You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. Cooking time, of course, will be a little longer. Add the beef and turn to coat. Added 1/2 inch diced potatoes. First time I can ever recall having chuck steak. 1 2 Next. Sherri from Southeastern Pennsylvania on November 17, 2010: You are so right about chuck steak, Phyllis. And it makes a wonderful gravy for mashed potatoes. Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Slow-cook or tenderize with a marinade before grilling. The only problem was that I knew chuck steak could be pretty tough and hard to chew. We raised our own beef, so this cut of meat was served quite often. My first attempt with this recipe produced a surprisingly amazing and delicious result. Peggy Woods from Houston, Texas on September 27, 2017: This sounds like an excellent recipe and one that could be easily tweaked to suit individual tastes. … carrie450 from Winnipeg, Canada on February 24, 2011: This recipe sounds delicious Phyllis. Yes. Place beef 7-Bone Chuck Steak and 1 cup marinade in food-safe plastic bag; turn to coat. Cook chuck eye steaks quickly over high heat, as you would a rib-eye or other prime cut. I do not have any more recipes on HubPages. Line the baking dish with enough foil to fold back over the meat and seal tightly. Home > Recipes > oven baked chuck steak. I planned on marinating the steak overnight but ended up leaving it in for 2 nights because of schedule. Phyllis Doyle Burns (author) from High desert of Nevada. So glad you enjoyed the article and hope you try it soon. They were large and I thought if I got six, I could cut them in half and serve them with baked potatoes, salad and garlic bread. And thank you for reading and commenting. Put the steaks on the grill and cook for 4 to 5 minutes per side for a medium-rare finish. Phyllis Doyle Burns (author) from High desert of Nevada. I have sometimes doubled this recipe. Like so many I was afraid of its texture and put off by all the fat. I serve this recipe with mashed potatoes, a green salad with vinegar and oil dressing, and garlic bread. My mother actually cooked both of your recipes but she also added celery, quartered onion, and mushroom soup. Thank you for reading and commenting. Put all ingredients in the foil. Thanks for reading and commenting, Rick. Great result! on June 20, 2017: Fantastic, Susanne.Thanks for reading and trying the recipe. Mongolian Beef in the Slow Cooker 312 reviews . It tenderizes and boosts the flavor. Mom's pot roast supper was excellent and I still make it once in a while. Skip. Wow, did this bring back memories of the amazing family dinners we had around the table, especially on Sunday's after church. Your version sounds great. Thanks for the recipe. Yes, the Portabella mushrooms are so good. Thanks for the recipe. Phyllis Doyle Burns (author) from High desert of Nevada. Prepare the Steak: Sprinkle steak all over with salt and pepper. Place margarine in center of foil and spread around. You can't do both cuts from the same cow. He told me the recipe his wife used and I wrote down the ingredients. and peppers (and mushrooms, if using) about 3 minutes. Arrange steaks in slightly overlapping layer. Phyllis Doyle Burns (author) from High desert of Nevada. I halved the recipe because I only had a one pound steak. The wonderful thing about this dish is that the longer it bakes sealed up, the more tender it will be. Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. Smells fabulous ! Crecipe.com deliver fine selection of quality Beef chuck eye steak in crock pot recipes equipped with ratings, reviews and mixing tips. on February 24, 2011: Thanks, Carrie. Let me know how your version turns out. + standing. Return meat to pan; top with onions. Years ago, this cut of beef was called "seven bone steak." It is one of the more economical cuts of beef. 1. Sally, thank you so much for stopping by and for your comments. Phyllis Doyle Burns (author) from High desert of Nevada. About 30 minutes before the meat was done, Mom added sliced carrots to the broth. We all loved it. So glad you like my recipes. Thank you for reading and commenting. Add your seasoned steak to the pot, searing on both sides for about 3 minutes each, until browned. I'll be giving this a try soon, my mother always added a chuck roast to her tomato sauce for pasta, and it was always melt in your mouth delicious after cooking in the sauce all day. Our family loves steak, but no one would finish....they only ate what they could as a courtesy. Drain and discard marinade. By that time our mouths were watering and we were starving—so we did justice to Mom's delicious supper. Didn't have any mushrooms but had lots of home-grown squash & zucchini, so substituted zucchini for the mushrooms & it came out really good! Fold the foil over and seal tightly so no steam will escape. https://delishably.com/meat-dishes/How-to-make-Chuck-Steak-Tender-and-Tasty Pay close attention, though—an overcooked chuck eye becomes dry and tough. I thought the marinade was very good and flavorful. Gone in no time. When ready to serve, carefully peel back foil and roll it down. Lean cut that resembles a Tenderloin Steak but is not as tender. When more than six will be coming for dinner, I make two pans of this recipe and bake them side by side. Preheat your grill to high and brush the grates with oil. Thank you so much for the visit, comment, votes and shares. Chuck is versatile too. Reduce … All you need is 24 hands-free hours to sous vide this hardworking cut, and you can turn the cheapest of meats into a five-star surprise fit for any dinner guest. on November 12, 2010: Hi Deb. Tasted like beef jerky. Chuck steak is so good when cooked right. Daddy was a baker so we always had fresh rye bread to sop up the gravy with. Serve with steamed greens and white rice. Add beef broth to skillet. I asked him to pick out the best six and largest steaks for me. Patsy Bell Hobson from zone 6a, SEMO on January 27, 2015: Mushrooms. Learn how to cook great Beef chuck eye steak in crock pot . My mother used this cut to make her delicious pot roast. Phyllis Doyle Burns (author) from High desert of Nevada. I might try this in the crock pot. It is about time I fix it again, it's been awhile. Last updated Dec 28, 2020. I, too, rarely eat red meats -- but, this is sooo tender and tasty. Burns from steam can be very painful. Beef and cooked tomatoes are a fabulous combination! I have a large family and sometimes have saved on meat costs by using the portobello mushroom -- and, it is delicious. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/drunk-chuck It is very versatile for vegetable options. Indoor vs. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Let stand, uncovered, for 1 hour … on September 27, 2017: Hi Mary. I'm always looking for a good, economical way to feed my family a good meal. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified. DebCrawford from Memphis, TN on November 12, 2010: Sounds yummy. Yes No No Preference. My Dad grew all our vegetables and fruits, plus we had eggs every day from our laying hens, chicken from the fryers, and a side each once a year of beef and pork Dad kept in a rented locker. Learn more about the 7-Bone Chuck Steak here. Thank you for sharing. Can't say I'm a huge fan. I grew up on a small farm and orchard in the backyard. 2 pounds chuck steak, 1 to 1 1/2 inch thick, 1 small green bell pepper, sliced and seeded. These mushrooms are darker in color than the common white mushrooms and have a meaty texture and taste. Mary Craig from New York on January 27, 2015: I'm embarrassed to admit I've never cooked a chuck steak! Remove from oven and let rest while preparing mashed potatoes or rice. thanks for sharing. that way your cooking while your preparing your vegetables and sauce. If cooked long enough, it just melts in the mouth. Thank you so much for sharing your special memories and recipes with us! Taste of Home is America's #1 cooking magazine. Drain and discard marinade. By sealing it in the foil it steams and gets so tender. Those are such special memories of great family meals that I have tried to carry forward with my children and grandchildren. Now I have to get myself to the supermarket. Thanks for sharing that tip. on October 12, 2019: Where in God’S name, would you ever use margarine? Do Not Sell My Personal Information – CA Residents. https://www.tasteofhome.com/collection/slow-cooker-chuck-roast-recipes Cover; refrigerate for 8 hours or overnight. on November 17, 2010: Ken, thanks so much for stopping by. I love this recipe because it is so versatile and easy to tweak. Set a baking rack on a baking sheet wrapped in aluminum foil; place steak on rack. Combine completely using a fork or whisk. I also have a slow cooker and may use it. can be super sped up if you have a cast iron pot with lid. 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