Herbed Chuck Steaks Recipe - Allrecipes.com
Herbed Chuck Steaks Recipe
  • READY IN ABOUT 9 hrs

Herbed Chuck Steaks

Recipe by  

"Red wine vinegar acts as the perfect tenderizer for beef chuck steaks. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    8 hrs 45 mins


  1. In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours.
  2. Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium.
  3. Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Had to add a little more sugar to reduce effect or red wine vinegar. Very good made a fair cut of meat taste much better.

Most Helpful Critical Review
Jan 25, 2004

This was not good.No one here would eat it and my kids are not picky. It tasted pretty much like red wine vinegar. Maybe using plain red wine would be better but I don't think it's even worth the effort of playing around with this recipe. I pitched it.

Jan 25, 2004


Jun 24, 2010

I used thin cut chuck steaks and only marinated them for an hour and 20 minutes. I added splenda instead of sugar and used just a smidge more than 1/2 a teaspoon. They turned out delicious! MmmmmMmmMmmm! Thanks for the recipe!

Jan 25, 2004

I thought it was easy, quick, and tasty - I didn't feed it to kids, so I'm just guessing they'd like it.

Dec 02, 2006

Great use for a lower quality cut of meat! I also, added some sugar to cut the vinegar. Very enjoyable meal!

Jul 27, 2014

OK,, so I used what I had,, but what I have done is put everything in a Dutch Oven and cooked it on top of the stove for about 45 minutes,, Then in the Oven for about an hour.. I added a few things to it, Onions, and Red Bell Peppers.. I must say...It turned out Wonderful. I did add a bit of water to the mix.

Jul 06, 2014

Made this using plain Cabernet Sauvignon re wine instead of the vinegar. I tenderized the meat before marinating in the wine. Using a large freezer bag made it easier to marinate using less of the wine. Turned out very tasty. Added a little tabasco to the marinade to give it a little bite. Loved it. Thanks for the recipe.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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