Texas broil is a cut of beef that’s popping up in supermarket meat cases. It's actually a cooking method using a steak from the chuck shoulder area of beef, about an inch thick and not necessarily tender. By marinating the meat overnight to help tenderize it, a Texas broil can make it seem like a more expensive cut. A few minutes on the grill or under the broiler is all it takes to see this economical steak through to mouth-watering perfection.
Things You'll Need
- Cooking oil
- Medium bowl
- Plastic zipper bag
- Grill or oven broiler
- Instant-read thermometer
Pour your favorite cooking oil and vinegar into a medium mixing bowl. Add seasonings of your choice, such as salt, pepper, garlic, smoky paprika, cumin, hot pepper powder or flakes or dried herbs. Stir to mix the seasonings and liquids, then pour them into a heavy duty zipper bag.
Place the meat into the marinade in the bag, turning each piece, if you have more than one, to thoroughly coat it with the sauce. Zip the bag and store it in the refrigerator overnight.
Without opening the zipper bag, turn the bag the next morning, massaging the meat a bit to make sure all sides of each piece are smothered in the marinade. Leave it in the refrigerator.
Take the bag from the refrigerator about 30 minutes before you plan to cook. Set it on the counter to allow the meat to warm to room temperature. Preheat the grill or broiler while the meat sits.
Drain the marinade and dispose of it. Place the meat on the hot grill or on a broiler rack under the broiler element. Brown the meat on one side, about 3 to 5 minutes, then turn the meat and brown the other side. Watch carefully to avoid flare-ups or overcooking.
Check for doneness with an instant-read meat thermometer. Remove the meat from the grill or broiler and let it rest on a platter when the internal temperature is about five degrees lower than the doneness desired. For example, an internal temperature of 130 F finishes to a desirable, pink medium-rare of 135 F after the meat rests on a platter for about 5 minutes.