Foiled Chuck Steak Recipes

Steps:

• 1. Tear off 2 1/2 feet of 18" wide aluminum foil.
• 2. Place chuck steak on the foil.
• 3. Sprinkle with onion soup mix.
• 4. Cover with vegetables listed. Feel free to add or delete vegetables according to your tastes. It will still be delicious.
• 5. Dot vegetables, generously, with butter.
• 6. Salt and pepper vegetables.
• 7. Fold foil over steak and veggies. Leave a little space for expansion of steam. Seal packet.
• 8. Place foil package on a cookie sheet or in a baking dish.
• 9. Bake at 450 degrees for 1 1/2 hours.
• 10. Be carefull opening packet as steam will escape.
• 11. If desired, trim meat on platter with pimento.

Steps:

• In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.

Steps:

• Preheat oven to 350°F (175°C)
• Place chuck steak on a large enough piece of aluminum foil to completely cover meat and vegetables. Place in center of a baking sheet; spread dry soup mix on top of steak meat.
• Add potatoes, carrots and butter on top. Seal foil and bake 1 to 1 1/2 hours, or until vegetables are soft. Remove from oven and serve hot.