CHUCK STEAK: HOW TO COOK

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Have you tried chuck steak, a cheaper surprisingly flavourful alternative to the best cuts of beef?

Chuck Steak marinated in a semi-Mediterranean, semi-Oriental marinade

Investigating the kosher meat counter in Kavanagh's Belsize Park recently, 67goingon50 came upon chuck steak - a cheaper cut of beef often seen in North America but which the blogger seldom found in the UK.

Chuck steak, like rump steak, is a much less expensive alternative to rib and loin cuts.  Coming from the shoulder, which gets a lot of exercise, the cut can be chewy, tough and marbled with gristle but is full of flavour.  It's perfect for slow cookers, braises and pot roasts.

Not all chuck steaks are for long cooking, however.  The ones 67 found at Kavanagh's are kosher and when marinaded overnight, the meat becames deliciously tender with an intriguing and not unpleasant 'chew'.   

It costs £8'ish for 250g/8.8 oz.  Perfectly fine chuck steaks are available at lower prices in supermarkets; you could also try your local or independent butcher. 

Chuck steaks are quite forgiving but take longer to prepare.  The process is straight forward and 67goingon50's method worked well.

Cost: £5'ish for 250g kosher chuck steak; less elsewhere

Feeds: 2'ish

Ingredients:

Marinade:

• 2 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced (opt) or equivalent grated peeled ginger
• 1/2 tbsp Dijon mustard (67 didn't have any and used wholegrain instead)
• 1/2 tbsp Worcestershire sauce
• 1/2 tbsp brown sugar
• 1 tsp 5-spice powder 
• 1 star anise (opt but adds a lovely layer of flavour)
• 1/2 tsp black pepper
• 1/4 tsp salt
• 250'ishg/8.8 oz chuck steak

Method:

 

The night before

1. Trim fat from chuck steak; pierce flesh all over with a fork
2. Shake marinade ingredinents in a jar with a tight fitting lid until totally blended and emulsified; pour into a large sealable freezer bag
3. Slide in the steak; seal bag; moosh the meat around until the surfaces have  been coated with marinade
4. Refrigerate; turn over bag every few hours.  This is what looks like when it comes out of the bag

   

   Chuck steak after marinating overnight

   
   
5. Save marinade and set aside
6. Heat a dry heavy frying pan over high until it is smoking hot.  Turn oven or air fryer to grill 180C or 350F.  
7. When the pan is hot enough (if you hold your hand above the base; the heat will radiate off it), generously spray the steak (not the pan) with oil on both sides 
8. Slip into the pan, don't touch it for two minutes so it can form a crust; turn steak over, reduce heat to medium high and sear another 2 minutes

9. 

   Fried over high heat 2 mins each side
   
   

10. Place the steak on a rack in a pan in the oven or air fryer, cook 4-6 mins depending on how you like your meat; 3-4 minutes is fine if you like a bit of pink inside, well done will take longer
11. Meanwhile add a quarter cup of water or stock to the marinade, return to the frying pan and bring to a boil; simmer gently 3-4 mins
12. Remove meat from oven or air fryer, pour any juices into the frying pan; keep warm
13. Slice the meat across the grain into generous strips
    
    
    
14. Arrange nicely on a lettuce-lined platter (photo top of page); pour over a little of the gravy/marinade juices to keep meat moist
15. Leftover meat is perfect for stir fries or fresh steamed rice sprinkled with meat juices

Comments:

'This was delicious, with a tenderly muscular texture, and bags of flavour.  It reminded me of rump steak, another cheaper alternative to the best cuts.  You could also use marinated chuck steak for stir fries.' Retired writer

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.