Lime-Ginger Marinated Chuck

Our favorite cut of steak is ribeye, but sadly it's running $11.99/lb around here. That's just not in the budget. Happily, I can still get chuck for $3/pound and under. It's too tough to broil or grill as-is, but marinated and tenderized, it's wonderful -- tender and flavorful. This is my latest marinated chuck steak, and That Nice Boy I Married and I both thought it was wonderful.

Lime-ginger Marinated Chuck Steak

1/4 cup lime juice
1/4 cup olive oil
1 tablespoon Splenda -- or other sweetener to equal 1 tablespoon sugar
2 tablespoons dry sherry
2 teaspoons soy sauce
1 teaspoon grated ginger root
1 garlic clove, crushed
1/4 teaspoon pepper
1 pound beef chuck, or thereabouts
1 teaspoon meat tenderizer, or as needed

Mix together everything but the meat tenderizer and beef in a flat, non-reactive pan that will just fit your steak.

Lay the steak -- mine was 1/2" thick -- in the marinade. Sprinkle it all over with tenderizer, and use a fork to pierce it all over, every 1/4" or so. Flip the meat and repeat on the other side.

Stash in the fridge, and let the whole thing marinade for at least a few hours, and all day is brilliant. Flip it once during that time if you think of it.

When supper time rolls around, simply drain and grill to desired doneness -- we like ours pink in the middle. You could broil it instead, but we grilled ours, and it was wonderful.
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3 servings, each with: 498 Calories; 42g Fat ; 24g Protein; 3g Carbohydrate; trace Dietary Fiber -- that's what MasterCook says, but I can tell you now that the calorie, fat, and carb counts are all high. Why? Because this counts all of the marinade, and most of it will be going down the drain. I'd guess less than 1 gram of carb per serving.

NOTE: For a big group, try marinating a nice, thick chuck roast, 2" thick or so. You'll want to double or triple the marinade. This makes a great summer party dish.

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chuck roast

My favorite way to eat chuck, except for hamburgers, is to rub a 3-4lb roast with minced garlic, cap it with a thick layer of salt, and roast it at 210 degrees F for about an hour and 15 minutes/pound (until the interior temp. reaches about 135F for medium-rare). The result is a meltingly tender, richly flavored roast with plenty of leftovers for the rest of the week if you make it on a Sunday. Beats a filet mignon for flavor any day!
We're lucky enough to have ready access to grass fed beef here in the SF Bay area, so this roast couldn't be healthier.