“Lemon-Rosemary Marinated Chuck Steak”

Looking for ways to save money yet create a fantastic meal? It can be done by using this recipe for Lemon-Rosemary Marinated Chuck Steak. I know you’re saying chuck steak. What? That’s not a tender meat. Well this recipe is one my Mom made all the time. Given to her by someone my Dad worked with years ago, this steak recipe was a go-to quite often. Mom was very skeptical at first but the first time grilling this steak we were all hooked. Beloved by both family and friends I know you’ll love it too.

Chuck steak is not as pricey and more economical than say ribeye or strip steak. You get more bang for your buck and yes, this steak is so flavorful and tender your taste buds are going to go wild. Trust me I can’t live without a good steak but sometimes ribeye, strips or filet are not in the budget especially when feeding a large crowd. You can use this recipe for other steaks if you like but this one is made especially for this chuck steak recipe. Bet you make this recipe more often than not because it’s just that good. Come on, summer’s not over yet…get to grilling!

Lemon-Rosemary Marinated Chuck Steak

So what is chuck steak? Chuck steak is from the same cut as chuck roast normally cut to 1-inch to 1 1/2-inches thick. Each steak may contain a triangle or round bone in the cut. Leave the bone in because bones add flavor to this cut. If you don’t see chuck steaks in your market’s meat case, ask the butcher to slice one for you. Fat does exist in this cut but again this will give this steak added flavor. Okay, so my mouth is watering just thinking about it as I’m writing this post. Lemon-Rosemary Marinated Chuck Steak makes great additions to salads,wraps, and grilled paninis.

Lemon-Rosemary Marinated Chuck Steak

Preparing this delectable recipe is super easy to make. Prep marinade the night before grilling and dinner will be ready in a snap. Toss all ingredients together in a small bowl. Place steak in a large rectangle dish or Ziploc bag and pour in marinade. Massage steak to coat thoroughly and marinate overnight in refrigerator. Do not marinate more than 48 hours. The next day, remove steak from refrigerator and let meat come to room temperature for 20 to 30 minutes before cooking. Grill or broil as desired. Let rest 5 to 10 minutes, slice meat into thin slices against the grain. Serve with roasted potatoes and a tossed salad. One delicious meal, let me tell ya.

Lemon-Rosemary Marinated Chuck Steak

This is a perfect recipe when feeding a crowd. Don’t forget about adding sliced steak to salads or wraps with all your favorite ingredients. Lip-smacking good is all I can say. Try for yourself and I’m sure you’ll agree. Leave me a reply and #chowdownlowdown to show all photos of your recipe. Enjoy the taste of great steak with a cheaper cut of beef!

Lemon-Rosemary Marinated Chuck Steak

Lemon-Rosemary Marinated Chuck Steak

1 1/2 – 2 pound beef chuck steak, 1 to 1 1/4-inch thick

3 T. fresh lemon juice

Zest of 1 lemon

1/4 cup Canola oil

3 garlic cloves, finely minced

2 shallots, minced

3 T. fresh rosemary, roughly chopped

1 T. fresh thyme

2 t. kosher salt

1/2 t. black pepper

In a non-reactive, medium mixing bowl, mix together all ingredients. Place chuck roast in a large Ziploc plastic bag. Pour marinade in bag with meat; seal bag. Marinate meat in refrigerator overnight up to 24 hours. Do not marinate more than 48 hours. Remove meat from marinade, scraping off excess and let stand at room temperature for 30 minutes. Broil or grill as desired.

Note: Grilling time – about 6 minutes per side depending on thickness. Broiling may take a bit longer. Marinade can be doubled if preparing more than one steak.