Herb-Marinated Chuck Steak

Ingredients
1 boneless beef chuck shoulder steak, cut 1 inch thick (about 1 pound)

Marinade
1/4 cup minced onion
2 tablespoons chopped fresh parsley
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon-style mustard ( Dan replaces thai seasoning)
1 clove garlic, minced
teaspoon dried thyme leaves, crushed



1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

3. Carve steak into thin slices.

Grilling Note: Place well-trimmed steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.

Source: http://www.grasslandbeef.com/recipe_herb_marinated_chuck.html