Chuck roll steak - marbled beef from a cut of the neck of a young calf. This is a piece of beef with moderate fat and soft fibers. This type of meat is usually cooked to a medium rare or medium roasting degree and served hot with fresh crispy vegetables, salsa, cheese or mushroom sauce.

What meat is used for Chuck Roll steak

Chuck Roll steak is obtained from the long muscle of a young bull, which is located between the ribs and shoulder blade. The pieces have a moderate marble mesh of vein fat, which ensures the juiciness and softness of the meat. Due to the abundance of fatty layers, it is better to marinate the meat before cooking.

You must immediately cook beef after purchase or freeze the steaks in shock freezing portionwise.

In the process of shock freezing, large ice crystals will not form in the fibers, which will not spoil the quality and taste of beef.

For uniform pickling, a strip of solid fat on a steak can be pierced 2 to 3 times with a knife.

Classic recipe in a pan

Next, we will look at how to cook a chuck roll steak in the traditional way, as well as how to properly pickle and present this meat dish.

Cooking method:

  • meat in steaks 2 cm thick - 1.5 kg;
  • onions - 4 heads;
  • balsamic - 2 tbsp. l .;
  • Worcester sauce - 4 tbsp. l .;
  • ground black pepper peas - 1 tsp;
  • butter - a slice of 50 g;
  • odorous olive oil - 4 tbsp. l

Description of the recipe in steps:

  1. We clean meat slices from coarse fibers and films.
  2. As a natural softener we use onions. We spread it with Worcester sauce, balsamic and pepper in a blender. We interrupt in gruel.
  3. Lubricate the steaks with a thick onion marinade and send in the ceramic tray in the refrigerator for an hour.
  4. After that, remove the remaining marinade with a paper towel, grease the pieces with olive oil and leave alone for 20 minutes.
  5. Fry the beef in a dry grill pan for 1.5 minutes on each side.
  6. After moving to the dish on the surface of the steaks we spread a slice of butter and let them “mature” for 5 minutes.

The addition of soft butter will give marble beef special tenderness and softness. With a rosy caramel crust, a roast of the “medium” degree will remain inside.

Proper grilling

Cooking the grilled chuck roll steak provides a crispy flavor on the meat. It is she who is the guarantee of that delicious caramel flavor of the fried steak.

 

Ingredients for cooking:

  • 4 cm thick steaks - 4 pcs.;
  • coarse sea salt - 1 tbsp. l .;
  • freshly ground black pepper - 2 tsp;
  • smoked paprika - 2 tsp;
  • aromatic oil from olives - 2 tbsp. l

Garnish:

  • refined olive oil - 2 tbsp. l .;
  • tomato - 2 pcs.;
  • onions - 1 pc.;
  • garlic cloves - 2 pcs.;
  • lemon juice - 1 tsp;
  • branches of thyme and rosemary - 2 pcs each.

Step-by-step process description:

  1. Warm the steaks to a temperature of fibers + 10 degrees.
  2. Sprinkle meat with large fractions of sea salt, freshly ground pepper and smoked paprika. Pour the pieces with oil. Paprika significantly enhances the pleasant taste of meat.Smoked paprika is suitable for any meat dishes, especially marinating meat.
  3. Turn the steaks on the back side and repeat sprinkling with spices on the back.
  4. We keep the pickled steaks for about 35 minutes in the room.
  5. We kindle a gas grill, warm up to 300 degrees and clean the grill.
  6. We leave several burners on to quickly burn the meat over them.
  7. Put the steaks on the grill, close the lid and wait a minute. We open the grill and continue frying for another couple of minutes at a different angle so that a beautiful mesh forms on the surface.
  8. We close the grill for another 1.5 minutes, then turn the meat on the second side and fry in the closed grill for 1 minute at one angle and 2 minutes at the other.
  9. Place the meat on the top shelf of the grill and reduce the heat. In the "cold" zone, steaks reach readiness.
  10. Pour oil into the stewpan and put it on the fire. Throw seedless tomatoes, garlic, onions and salt and pepper into it. Add the branches of thyme, rosemary and lemon juice.
  11. Fry until soft, and at the end add a little olive oil.
  12. Cut the steaks and serve on a wooden board with sauce in a saucepan.

The meat becomes tender, soft and very juicy, and vegetables emphasize its pleasant blush.

Cooking with cognac

Marbled beef with spices and cognac sauce will turn out juicy and incredibly tasty.

All vapors of alcohol will evaporate during cooking using the Flambe method, so don’t worry about alcohols.

Must have:

  • beef - 2 steaks 3 cm thick;
  • fine salt without impurities - 2 pinches;
  • ground black pepper - 2 tsp;
  • olive aromatic oil - 2 tbsp. l

For mushroom sauce:

  • Crimean onions - half a small head;
  • garlic clove - 1 pc.;
  • olive oil - 2 tbsp. l .;
  • champignons - 300 g;
  • beef broth - ¼ cube;
  • rosemary - 1 branch;
  • cognac - 50 ml;
  • cream 33% - 50 ml;
  • salt with chopped pepper - to taste.

Step-by-step process:

  1. Season the pieces of meat at room temperature with freshly ground black pepper and salt.
  2. Turn the meat over and repeat the procedure on the other side. Lubricate with vegetable oil on both sides.
  3. We insert the probe from the air grill into the piece and wait for the temperature to rise to 15 degrees.
  4. For the sauce, chop finely the onion and slice the garlic.
  5. We send vegetables to oil in a pan. Fry for 5 minutes until golden.
  6. Add the plate of mushrooms, chop the bouillon cube and spread the rosemary. Mix.
  7. We grill on an air grill, setting the degree of frying medium rare and a temperature of 60 degrees inside the beef.
  8. Put the meat on the grill, press and fry 1 minute, turn and fry 1 minute on the second side.
  9. Place the chunks of meat in foil and hold for 10 minutes.Aging in foil allows the beef to get ready and gain medium rare roasting.
  10. At this time, salt and pepper sauce, pour in 50 ml of cognac and set fire to evaporate alcohol.
  11. Add 33% cream and bring to a density of 5 minutes. If you want liquid sauce, you can take cream with a lower degree of fat content.

Serve meat with thick mushroom sauce and fresh vegetables.

Chuck Roll Steak with Sour Cream Sauce

Moderately fat marble meat in combination with sour cream will turn out juicy, with a beautiful surface, with fried stripes from the grill.

Necessary components:

  • steaks - 2 pcs.;
  • coarse sea salt - to taste;
  • olive oil - 20 ml;
  • a slice of butter - 30 g;
  • fresh thyme - 5 branches;
  • freshly ground black pepper - optional;
  • garlic cloves - 5 pcs.;
  • fat sour cream - 60 ml;
  • table horseradish - 2 tbsp. l

The cooking process consists of the following steps:

  1. Leave the steaks to “rest” at room temperature for 30 minutes.
  2. For sauce, mix horseradish with sour cream in a bowl. Add salt and sprinkle with pepper to taste.
  3. We peel 2 cloves of garlic, crush with a press and send to a bowl with sour cream.
  4. All components are mixed.
  5. We set the pan on a big fire.
  6. Blot the beef with a paper towel, coat 10 ml of olive oil.
  7. We also pour olive oil into the pan and dip the slices of meat into it.
  8. Fry beef on both sides for 2.5 minutes, then fry the steaks on the sides.
  9. We send in a pan with beef 30 g butter, crushed the remaining 3 cloves of garlic and a thyme branch.
  10. Water the steaks with the juices that stand out and continue to fry for 1.5 minutes.
  11. We spread the beef on the foil and tightly wrap it so that the fibers “rest”. Leave the steaks for 10 minutes.
  12. After that, add salt and pepper to the surface of the steaks to taste.

We spread the meat on a wide plate, next to it we generously place the sauce and serve.

A gentle and moderately fatty Chuck Roll steak will be a real decoration for any picnic. Its texture makes the meat truly “masculine”. The steak is cooked on the grill and pan. Serve flavored beef with grilled vegetables, french fries and tomato sauce.

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