Marinated Boneless Chuck Steak

Pan-fried boneless chuck steak is flavorful and juicy after an overnight soak in a tasty balsamic vinegar and soy marinade.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 574 Calories

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 medium onion, sliced
• 1 medium green bell pepper, sliced
• 1 teaspoon crushed dried rosemary
• 12 ounces boneless chuck steak
• 0.25 cup soy sauce
• 0.5 cup olive oil
• 0.5 cup balsamic vinegar
• 0.25 cup Worcestershire sauce

Recipe Instructions

Step 1

Place onion and bell pepper slices in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.

Step 2

Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.

Step 3

Pour the remaining liquid plus the onion and pepper slices into a large frying pan. Cook over high heat for 2 minutes. Move vegetables to the side of the pan and add steak. Reduce heat to medium-high and cook for 4 minutes. Remove vegetables to a plate and flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

Step 4

Drain liquid from the pan. Serve steak with onion and bell pepper.