Chuck Steak Teriyaki
"This is an awesome way to cook chuck steak. It is tender and delicious! I found this on the Cooking on the Go software when I needed something to turn chuck steak into something tasty!"
- Ready In:
- 4hrs 22mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cup soy sauce
- 1⁄4 cup sesame seeds
- 1⁄4 cup olive oil
- 3 tablespoons brown sugar
- 2 tablespoons dried onion flakes
- 1 teaspoon ginger, ground
- 1 teaspoon dry mustard
- 1 teaspoon garlic, minced
- 1 boneless beef chuck steak
directions
- In a small bowl, mix all ingredients except meat.
- Pour into a large reclosable plastic bag or a shallow baking dish.
- Trim fat and slash edges of remaining fat at 1-inch intervals on meat.
- Place meat in marinade, turning to coat.
- Close bag or cover baking dish.
- Refrigerate at least 4 or up to 24 hours, turning steak over occasionally.
- Spray broiler pan with non-stick cooking spray or brush w/ oil.
- Remove meat from marinade and place on broiler pan, reserving marinade.
- Broil 4-inches from heat source for 10 minutes, basting often.
- Turn meat over w/ tongs and broil 8 minutes for rare to medium, 10-12 minutes for well done.
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Reviews
-
Very tasty and easy to make. The chuck steak was so tender that it could almost be cut with a fork. My husband raved about it! -
I've had a few different results with this recipe (All great)even put it to the test with the cheapest thinnest slice of steak I could find. maybe the first time I let it sit in the marinade longer? FANTASTIC results! Just threw them on the BBQ and seared them, and then finished them with inderect heat Sooooooo Tender! Also, it indeed does help to tenderize just a bit if you can't let the meat marinade as long as this calls 2! -
I made this exactly as posted and we loved it! I was a little short on the sesame seeds, but didn't effect the flavor. Cooked up great on the grill. I thought this was a fabulous recipe for such a tough cut of meat. I only marinated for 6 hours, but was flavorful and very tender. Thanks for the great addition! -
I marinated for only 4 hours, but my steaks were still really really tough and somewhat salty, but otherwise not very flavorful. I thought that acid was required for a tenderizing marinade and I might try adding some rice vinegar if I were to try this one again. More likely though, I would try the marinade with more spices and for a longer time on a better cut of meat like sirloin. I think this recipe has promise, with some modifications. -
This makes a very flavorful marinade. I think I would prefer these cooked on the grill, though, just for the flavor it would add. I only marinated the steak for 4 hours, but this was long enough to make the meat tender. The recipe says to reserve the marinade for basting the meat while cooking, but my marinade turned out more like a thick paste, so I wasn't really able to baste with it. This wasn't a problem, though. I just skipped that step, but it didn't seem to affect the outcome. I think I'd also like this marinade on chicken, but I haven't tried it yet.
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RECIPE SUBMITTED BY
I love to use the Southern Living Cookbooks and the Joy of Cooking. I don't think you have to have all the ingredients on hand to make a recipe - improvise. Some of my best meals were just thrown together at the last minute w/ what we had in the pantry!
My new favorite "cookbook" is the Recipezaar website!
