Chuck Steak with a Red Wine Marinade

This recipe is about as old school as you can get. No fancy ingredients, no fancy cut of meat and no fancy instructions. Just a really easy dish that can feed a lot of guests for very little cost and even less effort. It can be cooked on a grill or on a stovetop in a cast iron pan, which also makes it a perfect year round recipe too.

I often prepare this dish in the summer when I'm expecting a table full of meat eating houseguests. I also like making this on a weeknight for the family because it often yields some nice leftovers, another of my favorites. As far as I'm concerned, there's nothing better than having some delicious ready to eat food in fridge at the end of a busy day. 

I have been known to use leftover, sliced chuck steak cold, atop a simple salad with a quick balsamic dressing, nestled between some crusty bread with melted cheese for a tasty steak sandwich or folded into a quick quesadilla. 

I often start marinating the meat a day before cooking for an overnight "bath." This allows the flavors to fully permeate and tenderize the chuck. I think it elevates this affordable, humble cut of meat to a high end meal.

I like gathering all the ingredients for a recipe before I begin to cook.

Stashing the resealable bag in a large Pyrex measuring cup makes for easy handling and takes up less space in the fridge.

Some of my favorite kitchen tools that I rely on daily. I've even been known to travel with them to vacation rental houses!

Invest in a good, easy to read thermometer. You'll never overcook steak again!

Here's my recipe:

Marinated Chuck Steak

serves 6

Ingredients:

3/4c red wine

2/3c soy sauce

1/4c olive oil

3tbl balsamic vinegar

2 tbl Worcestershire sauce

2 tsp Dijion mustard

2 cloves of garlic, mince

1 tbl brown sugar 

2tbl fresh thyme leaves (stems removed)

2lbs boneless chuck steak

1 tbl butter

Directions:

1. In a mixing bowl, whisk together all the marinade ingredients.

2. Place a resealable plastic bag, large enough to fit your steak, into a clean bowl or large measuring cup ( I like to use one of my many pyrex cups)

3. Place the steak in the bag and seal.

4. Refrigerate overnight or for a minimum of 6 hours.

5. Heat your grill or cast iron pan until hot. Remove the steak from the marinade and cook to desired doneness. I prefer to cook my steak rare to medium rare, which is somewhere between 125 and 128 degrees.

6. Place the butter on top of the steak, let it melt a bit and baste the steak with the pan juices.

7. Remove the steak from the heat to a cutting board. Tent the steak with foil and let it rest for at least 5 minutes. 

8. Slice and place on a warm platter. Pour the pan juices over the steak and enjoy!