Beef chuck 7-bone steak was on sale for 99 cents last week! ("7-bone steak" does not contain 7 bones, but refers to the shape of the bone, which resembles the number "7.") Chuck steak is tougher than the higher priced cuts and it has a stronger flavor--therefore it is a great candidate for some types of marinade you might never use on a T-bone or ribeye. Here's what I did...Ingredients:
4 to 5 lb. beef chuck 7-bone steak
3/4 cup dry, white wine
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup Dijon mustard
2 tbsp. brown sugar
1 tbsp. dried parsley flakes
2 tsp. Lawry's® seasoned pepper (or black pepper)
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Instructions:
Cut the steaks into pieces no wider than about 6" and tenderize by piercing them with a fork or tenderizing instrument. Place the steaks in a re-sealable plastic bag set in a large bowl. In medium size bowl, combine all of the other ingredients to make your marinade. Pour the marinade into the bag that the steaks are in and refrigerate the bowl containing the bag of steaks for two to four hours, turning the bag over occassionally. Drain the steaks and discard the marinade. Grill the steaks (preferably on a charcoal grill), covered, until meat is thoroughly cooked. Serves 6 to 8.
