Things You'll Need
1 beef chuck under blade steak
2 cloves garlic, minced
1/3 cup white vinegar
1/3 cup red wine
1 tbsp. olive oil
1 tsp, dried thyme
2 tbsp. soy sauce
1 plastic zipper bag
The beef chuck under blade steak -- also called the bottom chuck steak or the California steak -- comes from the under blade roast of a cow. Though cheap to buy and very flavorful, all chuck cuts are tough. In fact, an under blade steak is so tough that it isn't recommended you grill, broil or fry it; you should only braise it. To tenderize the beef chuck under blade steak, use a marinade that has lots of acid.
Lay the beef chuck under blade steak on a cutting board and trim off any excess fat.
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Place the beef chuck under blade steak in a plastic zipper bag.
Mince your two garlic cloves and place them in the plastic bag with the steak.
Pour or place the rest of the ingredients in a large bowl and mix them together thoroughly with a spoon. It doesn't matter what order you pour or place the ingredients into the bowl.
Pour the ingredients from the bowl into the plastic bag.
Seal the bag tightly. Make sure none of the ingredients inside the bag can escape.
Turn the steak around inside the plastic bag, making sure the steak gets well-coated with all of the ingredients.
Place the plastic bag in your refrigerator and leave it there for about 6 hours, or overnight if you have the time.
Remove the plastic bag from the fridge and prepare the steak for braising. The steak is now tenderized.