Best Grilled Lime Cilantro Beef Chuck Steaks Recipes

GRILLED LIME-CILANTRO BEEF CHUCK STEAKS

Steps:

• 1 Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat.2 Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally.3 Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals.4 Grill, uncovered, 16 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper. Source: www.beefitswhatsfordinner.com

GRILLED CHUCK STEAK

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.

LIME-CILANTRO GRILLED STEAK

Steps:

• Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.
• Add steaks, seal and shake bag to coat meat.
• Let marinate in refrigerator 1-2 hours,shaking bag every now and then.
• Toss marinade when ready to grill steaks.
• Grill steaks over medium heated (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium).
• Once cooked, season to taste with salt and pepper.
• Carve steaks into thin slices and serve.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 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 5 minutes before slicing. Serve with chimichurri.