Herb Broiled Beef

480 min · Serves 4

Based on a recipe from Eat for Health Toolkit Recipe by Missouri Nutrition Network, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• ¼ cuponion, chopped
• 29.6 mlparsley
• 29.6 mlwhite vinegar
• 14.8 mlprepared mustard
• 1.2 mlgarlic powder
• 1.2 mldried basil or thyme
• 1 lbboneless beef chuck shoulder steak, 1-inch thick

How to cook it

1. In a bowl, mix together the chopped onion, parsley, white vinegar, prepared mustard, garlic powder, and dried basil or thyme until thoroughly combined to make the marinade.
2. Place the boneless beef chuck shoulder steak into a resealable plastic bag, pour the marinade over the meat, and seal the bag securely.
3. Set the bag in a bowl and refrigerate for 6 to 8 hours, turning the bag over halfway through the marinating time.
4. Preheat the oven broiler on high with an oven rack positioned about 4 inches (10 cm) below the heat source, and place a broiler rack over a broiler pan.
5. Remove the steak from the bag, letting excess marinade drip off, discard the remaining marinade, and lay the steak directly onto the broiler rack.
6. Broil the steak for 8 to 10 minutes until browned, flip it over, and broil the second side for another 7 to 10 minutes until deeply browned and an instant-read thermometer inserted into the thickest part reads at least 145°F (63°C).
7. Transfer the steak to a cutting board, let it rest for 3 minutes, and thinly slice across the grain before serving.

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