BARBECUED BUTTERFLIED CHUCK STEAK

boneless center-cut chuck steak, butterflied
sea salt
freshly cracked black pepper
garlic powder
1 large onion, thinly sliced
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BARBECUED BUTTERFLIED CHUCK STEAK

boneless center-cut chuck steak, butterflied
sea salt
freshly cracked black pepper
garlic powder
1 large onion, thinly sliced
about 3/4 cup dry red wine
1 tablespoon butter
1 tablespoon freshly minced parsley
1 clove garlic, crushed


Have your butcher butterfly the steak to a 1 inch thickness.
Season steak on both sides with cracked black pepper and sea salt. Place steak and onions in a ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.

Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce.

Makes 3 to 4 servings.
http://www.cooks.com/rec/doc/0...

PRIME RIB & STEAK SEASONING MARINATE

Prime Rib Seasoning:

1/4 cup black (course) ground pepper
1/4 cup salt
1/4 cup garlic powder
2 tablespoons paprika
1/4 cup onion powder
2 tablespoons MSG (can omit) meat tenderizer
2 tablespoons seasoning salt
1 tablespoon celery salt

Combine ingredients.
Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.

Make 1" thick slices in a large onion (more if needed) to line down center of a pan which is large enough to fit your piece of prime rib on. Use onion slices to make a bed to place meat on top of.

Cook 350° for about 2 hrs or more, depending on the weight size of the prime rib.
Use a meat thermometer:
Rare: 120° - Med: 140° - Well: 160°

Note: Once you make a prime rib with this seasoning you will be told it is the best prime rib they ever tasted - I guarantee it! This recipe is outstanding. I make a shaker of this and keep it on the back of my stove and use it on all my steaks (also with soy sauce) an hour before cooking.

http://www.cooks.com/rec/doc/0...

hung curd + salt + lotsa black pepper +oregano flakes + crushed garlic + lime juice....n u cud throw in raw pappaya to make ur meat more tender