Chuck Steak? Really.

Grilled Chuck Steak

I realize that chuck steak does not have the same high regard as, say rib steak. But I don’t care. I love chuck because it has such a robust, beefy flavor and the texture, while not as tender as rib, is satisfying to any lover of beef (which I am!).

You can make chuck steak in a quickie way — seasoned with salt, pepper and garlic powder and grilled outside (or in the broiler or grill pan).

But a marinade really enhances this cut of beef and also helps make it more tender. This recipe for Marinated Chuck Steak — spiked with a bit of Sriracha — is perfect for a summer meal and is an especially good choice if you are observant and have eaten nonmeat meals during the Nine Days.

Grilled, Marinated Chuck Steak

• 2 pounds chuck steak

• 1/4 cup red wine

• 2 tablespoons olive oil

• 2 tablespoons orange juice

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 teaspoon chopped fresh ginger

• 1/2 teaspoon grated fresh orange zest

• 1/2 teaspoon Sriracha

• freshly ground black pepper to taste

Place the meat in a deep container. In a bowl, mix the wine, olive oil, orange juice, mustard, thyme, ginger, orange zest and Sriracha and pour over the meat. Turn the meat over once or twice to be sure all surfaces are covered. Marinate for about one hour. Preheat an outdoor grill or oven broiler. Remove the meat from the marinade. Sprinkle with fresh pepper. Grill or broil for 3-6 minutes per side, depending on whether you like the meat rare, medium or medium-well. 

Makes 4-6 servings

Grilled, Marinated Chuck Steak

Grilled Chuck Steak

Chuck steak or rib steak?

Once, a long time ago we were at Ed’s sister Barbara’s house for the day. A day like today. Glorious and sunny, warm and not too humid. Perfect for a barbecue.

She took out a huge chuck steak. My mother-in-law almost fainted. She thought Barbara should have made rib steak because it’s more upscale and, after all, I was new to the family and she didn’t want me to think they didn’t know chuck from rib.

Interestingly enough my mother-in-law was not at all snooty or show-offy. Maybe she just wasn’t sure of me at that point.

What she didn’t know then, but learned that very moment, was that I love chuck. For hamburgers, roast beef and steak.

Sure, I love a great rib roast (and my mother-in-law made GREAT rib roast), but for steak and burgers: chuck is king. For me. Because it’s so meaty and beefy tasting.

Today is the perfect day for grilled steak. Weather is glorious in Connecticut and besides, what better way to honor the U.S. soccer/futbol team playing Portugal at the WORLD CUP today?! Nothing better than grilled American steak!

Grilled, Marinated Chuck Steak

• 2 pounds chuck steak

• 1/4 cup red wine

• 2 tablespoons olive oil

• 2 tablespoons orange juice

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 teaspoon chopped fresh ginger

• 1/2 teaspoon grated fresh orange peel

• 1/2 teaspoon Sriracha

• freshly ground black pepper to taste

Place the meat in a non-reactive pan. In a bowl, mix the wine, olive oil, orange juice, mustard, thyme, ginger, orange peel and Sriracha and pour over the meat. Turn the meat over once or twice to be sure all surfaces are covered. Marinate for about one hour. Preheat an outdoor grill or oven broiler. Remove the meat from the marinade. Sprinkle with fresh pepper. Grill or broil for 3-6 minutes per side, depending on whether you like the meat rare or medium-well. 

Makes 4-6 servings

The Snow Covered the Grill: Grilled Skirt Steak Sandwich

Last summer when we put up the big lights for the backyard I thought we’d be able to use our grill during the winter, when it gets dark at dinner.

I forgot that there might be 12 inches of snow followed by another 9 inches of snow followed by another 12 inches of snow. My grill looks like some kind of prehistoric animal preserved for eternity in a chunk of white. Besides, I can’t even get to it. I can’t open the door to the terrace. 

Yes I love winter’s warming foods. Yesterday we had beef stew and I’ve also made thick soups and put away osso buco and chicken fricassees and pot roast to unfreeze and have for dinner on busy days. 

But sometimes I want something simple and grilled. Like a boneless chicken breast. Or grilled Italian bread sandwich with grilled, marinated skirt steak, tomatoes and mayonnaise.

Guess it’s the broiler or the grill pan. Good seconds, but not the real thing.

Grilled Skirt Steak Sandwich

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 cloves garlic, mashed

chopped fresh thyme (or dried) or chopped fresh oregano, to taste

12-16 ounces skirt steak

2 club rolls or hunks of Italian bread, sliced for sandwiches

1/4 cup mayonnaise

tomato slices

red onion slices 

salt and freshly ground black pepper to taste

Put the olive oil, red wine vinegar, Dijon mustard, garlic and thyme or oregano in a dish and mix to combine them using a fork. Put the meat on the dish and dredge it in the marinade to coat both sides. Let the meat marinate for at least one hour. Preheat the broiler or grill pan (or an outdoor grill). Cook the meat 2-3 minutes per side, then  cut into 2 equal pieces. Grill the cut side of the bread for a minute to toast the surface lightly. Slather the bread with the mayonnaise. Top with the meat, onion and tomato slices. Sprinkle with salt and pepper if needed. Makes 2 sandwiches