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MARINATED CHUCK STEAK 1/3 c. red wine vinegar 1 Tbsp. cooking oil 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. dried basil, crushed 1/4 tsp. dried thyme, crushed 4 tsp. cornstarch 1 1/2 lb. beef chuck blade steak, cut 1-inch thick 2 Tbsp. cold water 1 (2 1/2 oz.) jar sliced mushrooms, drained 1/4 tsp. Kitchen Bouquet (optional) For marinade, combine red wine vinegar, oil, garlic, salt, basil and thyme. Trim excess fat from meat; pierce all surfaces of meat with long-lined fork. Place meat in plastic bag; set in shallow dish. Add marinade to bag; turn bag to coat all surfaces of meat. Close bag. Refrigerate for 8 hours or overnight, turning plastic bag several times to distribute marinade. Drain meat; reserve 3 tablespoons marinade. Add water to reserved marinade to equal one cup liquid. Place meat on unheated rack of broiler pan. Broil meat four inches from heat until desired doneness. (Allow 12 to 14 minutes total for medium.) Turn meat once half way through cooking time. Meanwhile, in small saucepan stir cornstarch into cold water. Add reserved marinade mixture. Cook and stir until thickened and bubbly. Add mushrooms and Kitchen Bouquet, if desired; heat through. Season to taste with additional salt. Slice meat across the grain into thin slices. Serve with mushroom mixture. Makes four servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |