Southwest Chuck Steak Recipes

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Steps:

• Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.
• Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.

Steps:

• 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.
• Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
• 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.
• Drain liquid from the pan. Serve steak with onion and bell pepper.

Steps:

• Combine all ingredients (except steak) in a small bowl.
• Press rub evenly onto flat iron steaks. Let set for 1- 2 hours.
• Grill over hot fire, turning often to avoid burning, being careful not to overcook.
• Cut across the grain.

Steps:

• Trim large areas of fat from steak and remove any bones.
• Mix flour and salt and pepper on a plate.
• Heat oil in frying pan. Dredge steak in flour and place in heated pan.
• Brown steak on both sides and place in the bottom of crock pot.
• In the same pan, place onion and garlic, stir and then sprinkle with sugar. Fry until browned and caramelized. Place on top of steak in crock pot.
• Mix water and beef base or bouillon and pour over the steak and onions.
• Pour can of tomatoes over the top of the steak.
• Cover and cook on low for 6 hours.
• Serve over white or brown rice.

Steps:

• In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,