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How to Tenderize Chuck Steak

by
author image Susan Brassard
Susan Brassard writes about natural health-related topics, complementary and alternative medicine and issues relative to a holistic approach to the aging process. Following a career in business and finance, she obtained a Master of Arts in gerontology and several certifications in energy therapies. She is the author of a workbook and resource guide for older adults.
How to Tenderize Chuck Steak
Seasoned beef steaks on a plate. Photo Credit Bill Fagan/iStock/Getty Images

Home chefs have used meat tenderizers to preserve and improve the texture and flavor of meat for centuries. Although chuck steak is notoriously tough, it is a reasonably priced protein source that many consider more flavorful than the leaner cuts of beef. Rubs consist of dried herbs and seasonings and most often include a derivative of papain, a natural enzyme found in the papaya fruit. Liquid marinades pair an acid base -- to break down tough fibers -- with an oil to moisturize the meat. Aromatics such as onion, garlic, salt and pepper, and fresh or dried herbs help to impart piquant flavors throughout the steak.

Step 1

Combine the olive oil, wine, garlic, shallots, thyme, rosemary, sugar, salt and pepper in the bowl. Stir gently to combine.

Step 2

Pat the chuck steak with a damp paper towel. Poke several holes in the meat with the tines of a kitchen fork.

Step 3

Place the steak into the casserole dish and pour the marinade over the meat.

Step 4

Cover the dish with plastic wrap and seal well.

Step 5

Refrigerate the steak for eight hours, or overnight, turning the meat once halfway through the process.

Step 6

Remove the steak from the refrigerator and cook or grill as desired.

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