Grilled Balsamic Glazed Chuck Steak

Grilled Balsamic Glazed Chuck Steak (Serves 4-5)

I had never seen a chuck steak before. The nice looking piece of meat was several dollars per pound cheaper than other steaks, so I bought one. As is common for me, I didn’t bother to read about chuck steak before deciding to grill it and glaze it with balsamic vinegar. My efforts produced a great tasting steak in about 15 minutes, but it was a little chewy and had some pockets of excess fat. Then I surfed the internet for a little while and read, “Chuck steak is generally too tough to grill” and should be marinated overnight if you insist on doing so… that the preferred cooking method was in a slow cooker. Oh well. But really, mine tasted good enough; I might grill another one, especially if I am in a hurry.

Prep and Cook Time: 15-20 minutes

Ingredient list:

1.5 pound boneless chuck steak
Balsamic vinegar
Chinese five spice powder
Garlic powder
Black pepper

Directions: Heat non-stick grill pan over high heat. Season both sides of meat with a good dusting of salt, garlic powder, and black pepper and a modest dusting of Chinese five spice powder. Five spice adds a hint of sweetness that is pretty good. Lay the meat in the hot pan and let sear on first side 5 minutes and then turn, using tongs (to avoid piercing the meat and letting juices run out), to sear opposite side 4 minutes. After turning meat, splash a little balsamic vinegar over the top. After the second side has seared 4 minutes, turn the meat again and splash more balsamic vinegar over the opposite side. Let the meat sear 1 more minute, then turn and sear the other side just a bit. Mine was medium-rare after searing just over 10 minutes. When done, move meat to a plate and let sit 5 or 10 minutes to rest and let the juices redistribute before cutting. I let mine sit in the microwave oven so it stays relatively warm and to keep my cat Tobey from seeing if he might like a bite.

Notes: While my steak was resting, I wilted a bunch of kale in my wok with olive oil, apple cider vinegar, salt, garlic powder, and Chinese five spice powder. My wife heated up a baked Japanese sweet potato from the refrigerator to go with her steak. Both meals were delicious. I know because I added a cold baked sweet potato with dried cranberries and salted cashews as dessert after I finished my meat and veggies.

We had enough leftover steak that I had wilted kale and steak for breakfast this morning. Hmm. Hmm. Good. And it was ready in about 10 minutes. I usually have baked eggs with guacamole for breakfast (15-18 minutes to prepare), but got up late today and wanted to sit down to a meal faster. I’ll probably have my usual breakfast for lunch.

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