Description
This Beef Chuck Steak Recipe turns a budget cut into a juicy, flavor-packed dinner with a sweet and savory marinade. Perfect for weeknights or meal prep, and it’s skillet- or grill-friendly!
Ingredients
Scale
- 1 (16 oz.) chuck eye steak (1-inch thick)
- 2 tablespoons soy sauce (or 4 tablespoons coconut aminos)
- 2 tablespoons Worcestershire sauce
- 1/4 cup + 1 tablespoon avocado or light olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Whisk all marinade ingredients in a bowl.
- Place steak in a bag or dish, cover with marinade, and refrigerate for 4–24 hours, flipping occasionally.
- Remove steak from fridge 30 minutes before cooking to bring to room temperature.
- Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Pat steak dry, then sear for 4 minutes per side (130°F for medium-rare).
- Let steak rest 5–10 minutes, then slice against the grain.
- Serve with your favorite sides and enjoy!
Notes
Thicker steaks can be finished in a 375°F oven for 10 minutes. Leftovers keep 3 days in the fridge or 2 months in the freezer. Great for salads, sandwiches, or wraps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 125mg