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My review
Herbed Chuck Steaks
Robyn Webb
"Red wine vinegar acts as the perfect tenderizer for beef chuck steaks. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."
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Ingredients
8 h 45 m servings 381Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours.
- Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium.
- Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices.
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Reviews
Read all reviews 1017 Ratings
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Most helpful positive review
1/22/2002
Had to add a little more sugar to reduce effect or red wine vinegar. Very good made a fair cut of meat taste much better.
Most helpful critical review
8/29/2002
This was not good.No one here would eat it and my kids are not picky. It tasted pretty much like red wine vinegar. Maybe using plain red wine would be better but I don't think it's even worth ...
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8/29/2002
This was not good.No one here would eat it and my kids are not picky. It tasted pretty much like red wine vinegar. Maybe using plain red wine would be better but I don't think it's even worth ...
1/22/2002
Had to add a little more sugar to reduce effect or red wine vinegar. Very good made a fair cut of meat taste much better.
6/23/2010
I used thin cut chuck steaks and only marinated them for an hour and 20 minutes. I added splenda instead of sugar and used just a smidge more than 1/2 a teaspoon. They turned out delicious! Mm...
12/2/2006
Great use for a lower quality cut of meat! I also, added some sugar to cut the vinegar. Very enjoyable meal!
5/11/2001
I thought it was easy, quick, and tasty - I didn't feed it to kids, so I'm just guessing they'd like it.
7/6/2014
Made this using plain Cabernet Sauvignon re wine instead of the vinegar. I tenderized the meat before marinating in the wine. Using a large freezer bag made it easier to marinate using less of...
12/31/2015
I don't usually write reviews, but this was so bad, no one would eat it. No one likes the taste of vinegar and that's all it was. So frustrating to have wasted a whole package of meat.
7/27/2014
OK,, so I used what I had,, but what I have done is put everything in a Dutch Oven and cooked it on top of the stove for about 45 minutes,, Then in the Oven for about an hour.. I added a few t...