Hickory Smoked Marinated Boneless Chuck Steak With Sweet Peppers & Onions

This pan seared chuck steak is tender, juicy, ridiculously easy to prepare, and ready to serve in less than 20 minutes.

Chuck steak can be tougher than other cuts of beef because they come from a highly used muscle group, which is referenced as the chuck primal region.

This region of meat is low in flavorsome, tenderizing fat.

Therefore, to get a tender, juicy chuck steak when cooked, requires a good amount seasoning or a very flavorful tenderizing marinade.

With this recipe you can either score your chuck steak or poke it all over with a fork.

Then you liberally brush on your sweet and savory marinade and put it in the refrigerator for at least 3 hours.

Place the marinaded meat in a hot cast iron skillet with some butter and olive oil and cook each side 6-7 minutes for a medium steak that cooks up tender and juicy.

Hickory Smoked Marinated Boneless Chuck Steak With Sweet Peppers & Onions

3-4 pound chuck steak, boneless

10 mini sweet peppers, color of choice, seeds removed, chopped

1 medium white onion, chopped

Meat Marinade

3 tablespoons balsamic vinegar

1/2 cup soy sauce

2 tablespoons garlic powder

2 tablespoons brown sugar

1 teaspoon freshly ground black pepper

1 teaspoon onion powder

1 teaspoon Worcestershire sauce

1/2 teaspoon liquid smoke, preferably hickory, but your choice

1/4 teaspoon ginger powder

Whisk together the marinade ingredients.

Pat dry the chuck steak with a paper towel. Pierce the meat several times with a fork.

Using a basting brush, brush on several strokes of the marinade making sure to fill the scored or pierced holes. Set aside any unused marinade to use with vegetables.

Place meat in an airtight container and refrigerate for 3-4 hours.

Preheat a large cast iron skillet over medium heat till hot. Add 2 tablespoons olive oil and 2 tablespoons butter.

When butter is melted add steak to skillet. Cook 6 – 7 minutes each side (no more than an equal of 15 minutes for both sides).

Remove steam from heat and place on a plate and tent with aluminum foil. Set aside.

Add peppers and onions to skillet with 1/8 to 1/4 cup water to deglaze skillet. After adding water move vegetables around to coat them with what has been deglazed from pan.