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You can turn an inexpensive cut of beef into a real treat with this easy marinade. It tenderizes and boosts the flavor. Karen Haen, Sturgeon Bay, Wisconsin
This recipe is:
Quick
Nutritional Facts 4 ounces cooked beef equals 263 calories, 14 g fat (6 g saturated fat), 98 mg cholesterol, 313 mg sodium, 1 g carbohydrate, trace fiber, 30 g protein.
Originally published as Marinated Chuck Steak in Taste of Home June/July 2009, p52
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Oct. 15, 2011 by s_pants
I halved the recipe because I only had a one pound steak. I thought the marinade was very good and flavorful. I also used 1/2 red wine vinegar and half white wine vinegar because I ran out of the red.
Reviewed on Aug. 10, 2011 by bjpalmer
I thought this was excellent! I did not think there was too much vinegar at all! I used a 2 lb. chuck and it really made it so flavorful. It smelled awesome too! My family all enjoyed it.
Reviewed on Jun. 09, 2011 by Rockamama
Too much vinegar made the meat taste sour. Odd combination of ingredients. Yuck.
Reviewed on Oct. 31, 2010 by lovethebattle
The chuck steak was very chewy and like the other review said, "Too much of a vinegar taste." I would never make this again, yuck.
Reviewed on Jun. 30, 2009 by motherofdogs
I made this tonight. DH and I both thought that the vinegar taste was almost overwhelming. I used thin chuck steaks, about 1 pound each. I have other marinate recipes that contain red wine vinegar, and they don't have the vinegar taste this one has. If I do use this again, I will use less vinegar.
Reviewed on Jun. 23, 2009 by srenodin
we used a better cut of meat instead of chuck steak because we couldnt find a good one, but what we used tasted phenomenal!
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