Serves 4
193 cal · 495 min
Herb Broiled Beef
Recipe GLPR03c73f149b45b4
Tender beef chuck shoulder steak marinated in a savory blend of onions, fresh parsley, vinegar, and mustard, then broiled until cooked through. The aromatic herb marinade infuses the meat with rich flavor while keeping it juicy. Perfect served sliced thin over rice or with roasted vegetables.
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Ingredients
1 pound boneless beef chuck shoulder steak, cut 1-inch thick
1/4 cup onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons white vinegar
3 teaspoons prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried basil or thyme
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a small bowl, combine the chopped onion, fresh parsley, white vinegar, prepared mustard, garlic powder, and dried basil or thyme. Stir until well blended to create the marinade.
Pat the beef chuck shoulder steak dry with paper towels. Place it in a large plastic storage bag and pour the herb marinade mixture over it, coating all sides evenly.
Seal the plastic bag securely, removing as much air as possible. Place the sealed bag in a bowl to catch any drips and refrigerate for 6 to 8 hours or overnight, turning the bag and meat at least once halfway through marinating.
Remove the beef from the refrigerator and open the bag. Carefully pour off and discard all of the marinade.
Preheat your broiler to high heat. Position the oven rack about 4 to 5 inches below the broiler element. Place the drained steak on a broiler pan rack.
Broil the steak for 8 to 10 minutes on the first side, then carefully turn it with tongs and broil the second side for another 8 to 10 minutes. Cook until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the steak.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Slice the meat thinly against the grain and serve immediately.
