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Ingredients
- 1 pound boneless beef chuck shoulder steak, about 1 inch thick
- 1/4 c. onion, chopped
- 2 tbsp. parsley, minced
- 2 tbsp. white vinegar
- 1 tbsp. extra virgin olive oil
- 1 tbsp. Dijon-style mustard
- 1 clove garlic, chopped
- 1/2 teaspoon dry thyme leaves
Directions
- Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag and marinate, spreading proportionately over both sides. Close bag securely and marinate in refrigerator 6 to 8 hrs (overnight if you like) turning at least once. Pour off marinade; throw away. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 18 min to desired doneness (rare to medium rare), turning once. Carve steak into thin slices to serve. Yield: 4 servings (about 220 calories).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 89g | |
| Calories 148 | |
| Calories from Fat 121 | 82% |
| Total Fat 13.64g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 129mg | 4% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.74g | 1% |
| Protein 0.82g | 1% |
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