1/2 c Tomato catsup 1/4 c Kikkoman Soy Sauce 1/4 c Cider vinegar 1 sm Onion; chopped 1 Beef chuck blade steak
(3 to 4 pound, :
3/4 to 1 inch thick) Combine first 4 ingredients in saucepan; bring to boil. Simmer 5 minutes; cool. Pour into plastic bag with meat. Refrigerate 8 to 10 hours, or overnight. Broil 8 to 10 minutes on each side (for rare or medium doneness). To serve, cut across grain into thin slices. Makes 4 to 6 servings Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias -----
How To make Western Chuck Steak's Videos
Perfect Steak Crust! | Over The Fire Cooking by Derek Wolf
Perfect Crust on a steak!!! ????????????
Trying out a few methods to see how to get the best crust on your steak. Starting with a technique inspired by Chef Adam Perry Lang, we will score (or scruff) the outside of the steak to get more surface area, then do a quick dry brine. Searing these on my Fuegos TX grill, we will baste with bacon fat and herbs to help continue building the crust while we flip the steaks multiple times. I think this turned out pretty well! Let me know your thoughts. Find more recipes like this on my blog or linked in my bio! ????????
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Dry Seasoning: 1 Tsp Garlic Powder 1 Tsp Onion Powder 1 Tsp Paprika 1 Tsp Italian Seasoning 1 Tsp Salt 1 Tsp Ground Black Pepper
1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon Sazon 1 teaspoon paprika 1 teaspoon Italian seasoning 1 teaspoon ground black pepper 1 tablespoon all purpose flour 1 tablespoon Worcestershire sauce 1 small onion 1 small bell pepper 1 pound sirloin tip steak 2 garlic cloves Few sprigs rosemary 3 cups beef broth
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WILD WEST BBQ CHUCK WAGON STEAK ~ ROCK ON!!!!!!!
I just love my Weber Kettle :-) Blackstone Griddle videos in the works :-) ROCK ON!!!!!!!