When I was growing up, steak in my house wasn't a juicy, grilled t-bone or full sirloin dinner. Steak was a cheap cut of beef that was cut into small strips and served with onions and peppers. My mom sure knew how to stretch a piece of meat into an economical dinner for 4.
It's funny because I don't often buy beef or steak, mainly because I like to buy organic, locally-raised meat and that certainly isn't an economical option. However, a couple new butcher shops have recently opened up in my neighbourhood and I decided to try my luck with a cheaper cut of beef.
The thing with a cheaper cut of steak, like the chuck steak used here, is that it's not usually tender and usually requires a long marinating process or a long slow braise in the oven. Luckily, this recipe is quick but it does require a bit of pounding. Yup, I thwacked this steak into oblivion which helps to tenderize the meat pretty quick. I didn't have a meat pounder, but I did have a small cast iron pan, though a rolling pin would also make short work of this.
This meal is flavourful and I love the combination of the steak with the onions, peppers and zucchini. I've also switched up the flavours by using fresh ginger alongside the garlic and soy sauce instead of the Worcestershire for an Asian take on dinner. Served with steamed rice, this is a quick and delicious - and affordable - steak dinner.
Quick Grilled Chuck Steak with Peppers, Zucchini & Onions
(adapted from Simply Recipes)
1 lb chuck steak, trimmed of fat & gristle
kosher salt & 1/4 t red chili flakes
1 large garlic clove, minced
2 tablespoons canola oil
1/2 large onion, sliced into thin strips
1 large sweet bell pepper, sliced into thin strips
1/2 zucchini, cut into thin half moons
1 tablespoon Worcestershire sauce
Season steak with salt and red chili pepper and rub with the minced garlic on both sides. Wrap steak with plastic wrap or the butcher paper the steak came in and using a meat pounder or a small cast iron pan, pound on the steaks until they flatten to about 1/4" thick (or so). Cut them against the grain into 1/2" wide strips. Cut in half any really long strips. Set aside.
In a large cast iron skillet, heat 1 tablespoon of the oil over medium-high heat and add in onions and peppers along with a pinch of salt. Cook for 1 minute and then add in the zucchini and cook for an additional minute. Remove from the skillet.
Add the last tablespoon of the oil in the pan over med-high heat until hot. Add the strips of beef without crowding the pan. Let them get brown without stirring. Then give them a stir and add in the onion/pepper/zucchini mixture and sprinkle with the Worcestershire. Cook for no more than a minute for rare. Remove from heat and serve with steamed rice. Serves 4.
