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i have a 1# boneless chuck steak. how can...
- Thread starter rvb
- Start date
How thick is it, rick? Much thicker than a top round roast? You might
have to just adjust the cooking time accordingly (or I guess that's what you're asking, right?).
Here's my favorite recipe for LB:
1/2 cup red wine
1/4 cup soy sauce
1 tsp Worcestershire sauce
1 Tbspgarlic, minced
1/2 sweet onions, chopped
2 lbs round roast
Mix ingredients and marinade the meat for at least a few hours in the refrigerator. After taking it out of the refrigerator, let the meat sit out for an hour before broiling in the oven.
Preheat broiler and cook for 4-5 minutes (maybe 2-3 for your thinner cut). Flip and broil for 2-3 more minutes.
Remove and let sit for at least 20 minutes. Slice against the grain at a very sharp angle which will result in very thin slices.
have to just adjust the cooking time accordingly (or I guess that's what you're asking, right?).
Here's my favorite recipe for LB:
1/2 cup red wine
1/4 cup soy sauce
1 tsp Worcestershire sauce
1 Tbspgarlic, minced
1/2 sweet onions, chopped
2 lbs round roast
Mix ingredients and marinade the meat for at least a few hours in the refrigerator. After taking it out of the refrigerator, let the meat sit out for an hour before broiling in the oven.
Preheat broiler and cook for 4-5 minutes (maybe 2-3 for your thinner cut). Flip and broil for 2-3 more minutes.
Remove and let sit for at least 20 minutes. Slice against the grain at a very sharp angle which will result in very thin slices.
thanks dawn - i might try that. this steak is THIN...
about 1/2" (i wish i were so thin) ps i didn't buy it.
a good sear on both sides in broiler or on grill should work.
the other choice would be to do something else with the chuck and do a london broil with a thicker hunk of shoulder.
although come to think of it a flank steak would be as thin...
about 1/2" (i wish i were so thin) ps i didn't buy it.
a good sear on both sides in broiler or on grill should work.
the other choice would be to do something else with the chuck and do a london broil with a thicker hunk of shoulder.
although come to think of it a flank steak would be as thin...