Summer is rapidly approaching, and with it, grilling season.
Treat it right, and theres nothing it cant do.
But theres so much more to chuck than prime fib and boeuf bourguignon.
(Although, to be clear, it isthechoice for those.)
Sure, youcouldfiddle around with different ratios of sirloin, short rib, and brisket, but why bother?
If you see chuck eyes in the grocery store, snap them up.
Even if you have a great butcher, chuck eyes can be hard to find.
A well-marbled boneless chuck roastwhich often includes a portion of the eyeis the next best thing.
You want as much as possible: lean boneless chuck makes good pot roast, but terrible steak.
Add the sliced onions to the marinade and let rest while you prepare the steaks.
Use the tip of your knife to cut along this tissue, separating the roast into two segments.
Trim off as much of the membrane from both sides as you could.
Plus, smaller steaks absorb more marinade and cook faster.
Look for any more thick veins of connective tissue, and use them to guide your cuts.
The fatty parts have incredible flavor, and were going to tenderize them anyway.
Transfer the pounded steaks to the marinade and mix thoroughly with your hands or a spoon.
Press a sheet of plastic wrap directly on the surface of the marinade to keep everything submerged.
Refrigerate for at least two hours, or overnight.
Rest at room temperature until theyre no longer cold to the touch, about an hour.
Meanwhile, drain the marinade off the onions and combine them in a bowl with the sliced peppers.
kick off the windows in your kitchen and turn on a fan, if you have one.
Heat a wide cast-iron or stainless steel skillet over medium-high heat for 3 minutes before adding your cooking oil.
Continue heating the oil until it shimmers and you see a few wisps of smoke coming off the surface.
Repeat as needed, if you had too much steak for your pan.
As they finish cooking, transfer the steaks to a platter or cutting board to rest for 10-15 minutes.
Increase the heat to high and add a little more oil if the pan looks dry.
This should take somewhere between 5 and 10 minutes.
