Best 5 Foiled Chuck Steak Recipes
Indulge in the delectable flavors of fall-off-the-bone chuck steak, expertly cooked to perfection with a medley of aromatic vegetables in a single convenient foil packet. This culinary masterpiece requires minimal effort, making it a weeknight savior. Discover three tantalizing variations to suit your taste preferences: the classic pot roast rendition, an invigorating Italian escapade, and an exotic Asian adventure. Each recipe promises a symphony of flavors that will leave you craving more.
Here are our top 5 tried and tested recipes!
FOILED CHUCK STEAK
My ex-sister-in-law gave me this recipe many decades ago and it's delicious. With just some chopping and wrapping, you'll have one delicious meal. Feel free to interchange the vegetables as you like. Enjoy!
Provided by Connie Ottman
Categories Steaks and Chops
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Tear off 2 1/2 feet of 18" wide aluminum foil.
- 2. Place chuck steak on the foil.
- 3. Sprinkle with onion soup mix.
- 4. Cover with vegetables listed. Feel free to add or delete vegetables according to your tastes. It will still be delicious.
- 5. Dot vegetables, generously, with butter.
- 6. Salt and pepper vegetables.
- 7. Fold foil over steak and veggies. Leave a little space for expansion of steam. Seal packet.
- 8. Place foil package on a cookie sheet or in a baking dish.
- 9. Bake at 450 degrees for 1 1/2 hours.
- 10. Be carefull opening packet as steam will escape.
- 11. If desired, trim meat on platter with pimento.
EASY CHUCK ROAST IN FOIL
There is no need to brown the meat first, adding to the incredible ease of this slow cooking, incredibly tender roast. Although not critical, heavy-duty foil is helpful. It's longer than the standard roll, which makes it easier to encase the roast and prevent leaking of the delicious juices that form during the long stint in the oven. Yield: 2-3 servings per pound of roast
Number Of Ingredients 3
Steps:
- Preheat the oven to 300℉. Place the roast on a large sheet of heavy duty aluminum foil (or a double layer of regular) that has been set on a rimmed baking sheet. Rub a thin layer of olive oil over both sides of the roast. Sprinkle half of the soup mix packet on the top of the roast, half on the bottom. This will act as a dry rub. Bring the sides of the foil up and fold over to seal them, and then fold over the ends a few times to seal them, too. You will have a packet that should hold the juice that will cook out of the roast, but the baking sheet is essential as leaks do occur. (I do leave a bit of an air pocket at the top of the packet rather than wrapping the roast tight.) Bake the roast for 3½ hours or until the meat is fall-apart tender. If your roast is in the 3½ to 4-pound range, cook for approximately 4 hours. Remove the tray from the oven and allow the roast to sit, in the packet, for 10 minutes (longer is fine). When opening the foil packet, be careful of the hot steam that will escape. Serve right from the foil or transfer the meat to a serving dish and pour the juices overtop.**
BUDGET BAKED CHUCK STEAK DINNER IN FOIL
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Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
- Place the steak in the center of the foil and sprinkle with onion soup mix.
- Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
- Fold foil over and seal it well to hold in the juices.
- Place the foil package in a large, shallow baking pan or roasting pan.
- Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
Nutrition Facts : Calories 749 kcal, Carbohydrate 38 g, Cholesterol 197 mg, Fiber 5 g, Protein 56 g, SaturatedFat 18 g, Sodium 1268 mg, Sugar 4 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED CHUCK STEAK
The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. -Jan Briggs, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
FOIL-WRAPPED STEAK
Foiled again..!! The favorite part of this meal will be the easy clean-up. The foil holds the juices in while the soup mix flavors the meat and vegetables. Great recipe for camping too.
Provided by LtlPhyl 2
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C)
- Place chuck steak on a large enough piece of aluminum foil to completely cover meat and vegetables. Place in center of a baking sheet; spread dry soup mix on top of steak meat.
- Add potatoes, carrots and butter on top. Seal foil and bake 1 to 1 1/2 hours, or until vegetables are soft. Remove from oven and serve hot.
Nutrition Facts : Calories 532.2, Fat 28.1, SaturatedFat 11.6, Cholesterol 90.3, Sodium 3157.5, Carbohydrate 44.3, Fiber 5.7, Sugar 9.7, Protein 26.2
Tips:
- Choose a good quality chuck steak. Look for one that is well-marbled with fat, as this will help keep the steak moist and flavorful.
- Tenderize the steak before cooking. This can be done by pounding it with a meat mallet or marinating it in a flavorful liquid, such as a mixture of olive oil, garlic, and herbs.
- Cook the steak over low heat. This will help to prevent it from becoming tough and chewy.
- Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Foiled chuck steak is a delicious and easy-to-make meal that is perfect for a weeknight dinner. By following the tips above, you can ensure that your steak is cooked to perfection and packed with flavor. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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