Chuck Eye Steak

[tineyone]

I got alot of this on sale at Target this past week. Problem is, other than grilling it, I don't know what else I could do with it. I've looked on allrecipes.com and all I got was a Korean steak recipe. I was hoping to find more than just one recipe, but that was not to be.

Any ideas??

[vagabond2]

I tend to marinate most of my steaks........then grill or make fajitas

[Sylvia]

Slice thinly, season well and cook with onions and green peppers and place on top of a nice salad with choice of dressing.

remove fat and marinate over night and have steak and eggs for breakfast.

cut in cubes and make a stew or kabobs.

cover with mushroom soup, add a dash of red wine and onions... simmer till tender... serve with noodles.

pound flat (about 1/4 inch thick) make a filling of soft cheese, onions, dill, spinach. Roll filling inside steak, pin together with tooth picks. roll them in seasoned bread crumbs and bake until done (45 mins to an hour at 350)

that's all I can think of right now.

[mnm'z]

Originally Posted by Sylvia

pound flat (about 1/4 inch thick) make a filling of soft cheese, onions, dill, spinach. Roll filling inside steak, pin together with tooth picks. roll them in seasoned bread crumbs and bake until done (45 mins to an hour at 350)

that sounds delish! I'll be trying this one.

[RedGirl]

Actually, I'd love to hear how to grill this -- I have no idea how hot or how long to cook it! Or, what other ingredients to use! Thanks!

[Sylvia]

Originally Posted by RedGirl

Actually, I'd love to hear how to grill this -- I have no idea how hot or how long to cook it! Or, what other ingredients to use! Thanks!

The chuck is the shoulder blade part of the animal so it normally has a bone running through it... and it's tougher. So...

We know that aging meats makes them more tender. So let this cut thaw in the fridge for a few days. Then marinade over night but make sure that you don't include salts, citrus or vinegar in the overnight marinade. These ingredients will cause it to be tough.

Tough meats almost always require "Low and Slow" barbque rather than grilling for a more satisfying tender steak. (which is why it's normally a roast rather than a steak)

One thing I like to do with cuts like this is to par boil them in fresh Pineapple juice. I cook them through... then stick them on the charcoal grill and cook them some more over indirect heat. Then I move tho coals to direct heat and slather with bbq sauce and let it cook until carmelized.

Pineapple juice contains enzymes that breaks down muscle tissue so it makes a great tenderizer and it lends a nice sweet flavor to the meat. (if you notice most tenderizers contain Bromides or bromelain and pineapple is a bromeliad.) I use it a lot for pork ribs and beef ribs too.

[NHfrugal]

chuck is super tough. Not great as a steak, but good cubed for stew in the crockpot.