Quick & Spicy Beef Chuck Steaks

Quick & Spicy Beef Chuck Steaks: Main Image

Quick Facts

Servings: 4
Cook Time: 15 min.
Crushed red pepper and chili powder bring a nice amount of heat to these beef chuck eye steaks.

Ingredients

  • 4 boneless beef chuck eye steaks, cut 3/4 inch thick (about 1-3/4 pounds)
  • 1/2 tsp salt
  • Marinade:1 Tbs vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1/4 cup red wine vinegar
  • 1/4 tsp sugar

Directions

  • Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes.
  • Remove steaks; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare to medium doneness, turning once. Season with salt.
Recipe courtesy of the National Cattleman’s Beef Association

Nutrition Facts

Calories 264
  Calories from Fat 97 (37%)
(16%)Total Fat 11g
(13%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(36%)Cholesterol 109mg
(19%)Sodium 447mg
(23%)Potassium 809mg
Total Carbohydrate 2g
(2%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(76%)Protein 38g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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