Marinated Chuck Steak

By VerneJ

"Marinating meat breaks down the fibers in the meat, making it less tough, and the right marinade can greatly enhance its flavor"--Saturday Evening Post (Jan./Feb. '74)

Ingredients

• 1 chuck steak, about 1-inch thick
• 1/2 cup vegetable oil
• Juice of 2 lemons
• 1 tsp. thyme
• 1/4 tsp. oregano
• 1 clove garlic, put through a garlic press
• 1 tbsp. soy sauce
• 2 tbsp. salt pork
• 1 onion, chopped
• 1/2 cup beef broth
• 1 tsp. Bovril

Preparation

Step 1

Put steak in a pie plate or similar deep dish.

Combine the vegetable oil, lemon juice, thyme, oregano, garlic, and soy sauce. Pour over the steak, cover with transparent wrap and marinade, turning it every so often, for two hours, at room temperature, or overnight in your refrigerator.

In a heavy saute pan, melt the salt pork, making sure the pan is very hot. Add the chuck steak and brown very well on both sides, then remove from the pan and set aside.

Turn down the heat a little and add the onions, sauteing them until they are nicely browned. Then add the beef broth, Bovril and marinade and bring to a boil while combining them well.

Return the steak to it, cover and simmer for 40 minutes.