Beefy Friday Dinner
Posted
Fri, 02/06/15
I rarely crave beef. It's been ages since I've eaten a steak, mainly because the meat never seems to be cooked properly. For me, steak has to be well-done without being tough, dry or burned. It can be difficult to achieve the balance at times. Over the years, I've stuck to a tried and true method to get the result I like in a cut of beef.
I marinated a chuck steak in crushed garlic, teriyaki and soy sauces for about thirty hours, turning the meat over in the marinade every ten hours or so. When it came time to cook today, I sautéed the steak in a skillet over low heat until the meat was cooked through without a hint of pink. Heinz 57 was my condiment of choice.
(Above): Chuck steak with mushrooms, Heinz 57, and a baked potato with sour cream.
Click on image to view larger size in a new window.
The meat was tender and flavorful, a perfectly savory match to the fresh-sliced button mushrooms sautéed in butter and the baked red potato topped with sour cream and dill.
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