Herb Marinated Beef Steak1 lb boneless beef chuck shoulder steak, cut 1" thick1/4 cup minced peeled onion 2 Tbsp chopped fresh parsley 2 Tbsp white vinegar 1 Tbsp olive oil 1 Tbsp Dijon mustard 1/2 tsp dried thyme leaves Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in a plastic bag; add marinade; spreading evenly over both sides. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once.
To Freeze: Freeze in plastic baggies or in a freezer safe container with marinade. To Reheat: Defrost. Pour off marinade. Place steak in a broiler pan so surface of meat is 3 - 4" from the heat. Broil to desired doneness, turning once. Carve steak into thin slices and serve. |