Marinated Chuck Steak Recipe
This marinated chuck steak is an easy, budget-friendly dinner that’s full of flavor. The sweet marinade helps tenderize the meat and gives it a rich, golden crust when you sear it in a hot skillet. Great for busy weeknights or a laid-back Sunday dinner.
Ingredients
- 1 (16-ounce) chuck eye steak, (one inch thick)
- 2 tablespoons soy sauce or 4 tablespoons coconut aminos
- 2 tablespoons Worcestershire sauce
- ¼ cup vegetable oil, light olive oil, or beef tallow for marinade
- 1 tablespoon oil for pan
- 2 tablespoons lemon juice or red wine vinegar
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes optional, for heat
Instructions
- Whisk the marinade ingredients in a large bowl. Place the steak in a zip-top bag or shallow dish.
- Pour the marinade over the meat and turn to coat well. Seal the bag or cover the dish with plastic wrap and refrigerate for 4 to 24 hours.
- Take the steak out of the fridge 30 minutes before cooking.
- Heat a heavy cast-iron skillet over medium-high heat. When the pan is hot, add a tablespoon of oil and tilt the pan to coat the surface.
- Place the steak in the pan and sear for 4 minutes without moving.
- Flip and cook the other side for another 4 minutes until medium-rare (130°F).
- Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
- Slice against the grain and serve hot.
Notes
For Thicker Steaks (over 1-inch thick): Sear the meat in a hot pan and finish in a preheated 375°F oven for about 10 minutes to cook the inside. Let the steak rest for 5 minutes before slicing, allowing the juices to settle, keeping the meat tender and juicy.
For Grilling: Preheat the grill to medium-high heat and oil the grates. Grill the steak for about 4 minutes per side, or until the internal temperature reaches 130°F for medium-rare, then let it rest before slicing against the grain.
Storage and Reheating: Let the steak cool, then store in an airtight container in the fridge for up to 3 days. You can also freeze cooked steak for up to 2 months.
Gently warm in a skillet over low heat with a little butter.
You can reheat sliced steak leftovers in the microwave on low power for 30 seconds.
Nutrition
Calories: 841.9kcalCarbohydrates: 11.5gProtein: 44.1gTotal Fat: 69.9gSaturated Fat: 19.8gCholesterol: 154.2mgSodium: 591.6mgPotassium: 937.3mgFiber: 0.7gSugar: 7.3g
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