Home chefs have used meat tenderizers to preserve and improve the texture and flavor of meat for centuries. Although chuck steak is notoriously tough, it is a reasonably priced protein source that many consider more flavorful than the leaner cuts of beef. Rubs consist of dried herbs and seasonings and most often include a derivative of papain, a natural enzyme found in the papaya fruit. Liquid marinades pair an acid base -- to break down tough fibers -- with an oil to moisturize the meat. Aromatics such as onion, garlic, salt and pepper, and fresh or dried herbs help to impart piquant flavors throughout the steak.
Step 1
Combine the olive oil, wine, garlic, shallots, thyme, rosemary, sugar, salt and pepper in the bowl. Stir gently to combine.
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Step 2
Pat the chuck steak with a damp paper towel. Poke several holes in the meat with the tines of a kitchen fork.
Step 3
Place the steak into the casserole dish and pour the marinade over the meat.
Step 4
Cover the dish with plastic wrap and seal well.
Step 5
Refrigerate the steak for eight hours, or overnight, turning the meat once halfway through the process.
Step 6
Remove the steak from the refrigerator and cook or grill as desired.
Things You'll Need
Medium-sized bowl
Glass or ceramic dish with sides
Paper towels
1/2 cup extra light olive oil
1 cup dry, red wine
2 cloves garlic, peeled and mashed
2 shallots, peeled and diced fine
2 tbsp. chopped fresh thyme leaves
2 tbsp. chopped fresh rosemary
1 tsp. sugar
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
Kitchen fork
Plastic wrap
Tip
If you do not have red wine, you can use apple cider or balsamic vinegar as a substitute in your marinade.
You can cut your marinated chuck steak into 1 1/2-inch cubes, and use them for kabobs.
Warning
Always discard leftover marinades.
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