18 Delicious Boneless Chuck Steak Recipes Easy to Make

Just when you thought boneless chuck steak couldn’t get any more versatile, we’ve rounded up 18 mouthwatering recipes that are as easy to make as they are delicious. Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something to impress at your next gathering, these recipes have got you covered. Dive in and discover your new favorite way to enjoy this budget-friendly cut!

Slow Cooker Boneless Chuck Steak with Vegetables

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers quietly, filling the air with its promise of warmth and nourishment. This dish, with its tender chuck steak and hearty vegetables, is a testament to the beauty of slow cooking, where time transforms simple ingredients into something extraordinary.

Ingredients

• 2 lbs boneless chuck steak, well-marbled for tenderness
• 3 tbsp rich extra virgin olive oil
• 4 large carrots, peeled and cut into thick, rustic chunks
• 3 stalks celery, sliced into half-moons
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 2 cups beef broth, deeply flavored and homemade if possible
• 1 tbsp Worcestershire sauce, for a touch of umami
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck steak generously with salt and pepper, then sear in the skillet until deeply browned on all sides, approximately 4 minutes per side. Tip: Don’t rush the searing; it builds the foundation of flavor.
3. Transfer the steak to the slow cooker, arranging it at the bottom.
4. In the same skillet, add the onions, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes. Tip: This step caramelizes the vegetables, enhancing their natural sweetness.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour the beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Tip: These bits are packed with flavor, so make sure to incorporate them.
7. Transfer the vegetable and broth mixture over the steak in the slow cooker, adding the thyme and bay leaves.
8. Cover and cook on low for 8 hours, or until the steak is fork-tender.
9. Carefully remove the steak and vegetables from the slow cooker, discarding the thyme sprigs and bay leaves.
10. Let the steak rest for 5 minutes before slicing against the grain.

Velvety in texture and rich in flavor, the chuck steak falls apart at the slightest touch, while the vegetables have absorbed the essence of the broth, becoming tender yet retaining a slight bite. Serve this dish over a bed of creamy mashed potatoes or alongside a crusty loaf of bread to soak up the savory juices.

Grilled Boneless Chuck Steak with Garlic Butter

Yesterday, as the golden hues of sunset painted the kitchen, I found myself drawn to the simplicity and depth of flavor that a grilled boneless chuck steak can offer. It’s a dish that speaks to the soul, especially when kissed by the smoky embrace of the grill and adorned with a luscious garlic butter.

Ingredients

• 1.5 lbs boneless chuck steak, about 1 inch thick
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp flaky sea salt
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. Preheat your grill to a medium-high heat of 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the chuck steak dry with paper towels, then rub both sides with olive oil, followed by a generous seasoning of black pepper and sea salt.
3. Place the steak on the grill and cook for 5 minutes on the first side, allowing a beautiful crust to form before flipping.
4. Cook for an additional 4 minutes on the second side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
5. While the steak rests, mix the softened butter, minced garlic, and chopped parsley in a small bowl until well combined.
6. Slice the steak against the grain and serve immediately, topped with a dollop of the garlic butter to melt over the warm meat.

As the garlic butter melts into the crevices of the steak, it creates a symphony of flavors that are both robust and delicate. The texture is wonderfully tender, with each bite offering a perfect balance of smokiness and richness. Consider serving it alongside a crisp, green salad to cut through the richness, or atop a mound of creamy mashed potatoes for a truly comforting meal.

Boneless Chuck Steak Stir Fry with Bell Peppers

Zestfully, let’s embark on a culinary journey that transforms the humble boneless chuck steak into a vibrant stir fry, mingled with the sweet crunch of bell peppers, a dish that whispers of cozy evenings and the joy of cooking.

Ingredients

• 1 lb boneless chuck steak, thinly sliced against the grain for tenderness
• 2 cups colorful bell peppers, thinly sliced into vibrant strips
• 2 tbsp rich soy sauce, for a deep umami base
• 1 tbsp fragrant sesame oil, to add a nutty aroma
• 1 tbsp fresh ginger, finely grated to release its zesty warmth
• 2 cloves garlic, minced for a pungent kick
• 1 tbsp honey, for a touch of natural sweetness
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 2 tbsp high-smoke point vegetable oil, for searing
• 1/4 cup fresh cilantro, roughly chopped for a bright finish

Instructions

1. In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic, honey, and red pepper flakes to create a marinade.
2. Add the thinly sliced chuck steak to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until a golden crust forms and the steak is just cooked through.
5. Transfer the cooked steak to a plate and cover loosely with foil to keep warm.
6. In the same skillet, add the bell peppers and stir-fry for 3-4 minutes, until they’re just tender but still crisp.
7. Return the steak to the skillet with the peppers, tossing everything together to combine and heat through for about 1 minute.
8. Garnish with fresh cilantro before serving.

Delightfully, this stir fry offers a harmonious blend of textures—tender steak juxtaposed with the crisp bell peppers, all enveloped in a sauce that’s at once sweet, savory, and slightly spicy. Serve it over a bed of fluffy jasmine rice or alongside a simple cucumber salad for a meal that’s as visually appealing as it is delicious.

Marinated Boneless Chuck Steak with Herbs

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that feels both rustic and refined. This marinated boneless chuck steak, infused with a blend of fresh herbs, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1.5 lbs boneless chuck steak, about 1 inch thick
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper until well combined.
2. Place the chuck steak in a large resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours, or ideally overnight, turning the bag occasionally.
3. Preheat your grill to medium-high heat, about 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and discard the remaining marinade.
5. Grill the steak for about 5-6 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F, using a meat thermometer for accuracy.
6. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain to ensure tenderness.

When the steak is ready, the herbs will have imparted a fragrant, earthy depth to the meat, while the olive oil and lemon juice keep it remarkably tender. Serve it sliced over a bed of arugula for a peppery contrast, or alongside roasted potatoes to soak up the flavorful juices.

Boneless Chuck Steak Tacos with Avocado Salsa

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that promises both simplicity and richness in flavor. Today, let’s embrace the quiet joy of crafting Boneless Chuck Steak Tacos with Avocado Salsa, a dish that marries the hearty warmth of beef with the creamy coolness of avocado.

Ingredients

• 1.5 lbs boneless chuck steak, thickly cut and marbled for tenderness
• 2 ripe avocados, creamy and slightly yielding to the touch
• 1/4 cup fresh cilantro leaves, finely chopped for a burst of freshness
• 1/2 cup red onion, diced into crisp, tiny cubes
• 1 jalapeño, seeds removed and minced for a gentle heat
• 2 tbsp lime juice, freshly squeezed for tangy brightness
• 1 tsp ground cumin, earthy and warm
• 1 tsp smoked paprika, for a hint of sweetness and smoke
• 1/2 tsp kosher salt, to enhance all the flavors
• 8 small corn tortillas, lightly charred for a smoky edge
• 2 tbsp olive oil, rich and fruity, for searing

Instructions

1. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 5 minutes.
2. Season the chuck steak evenly with cumin, smoked paprika, and kosher salt, pressing the spices gently into the meat.
3. Add olive oil to the skillet, then sear the steak for 4 minutes on each side for a perfect medium-rare, or until desired doneness.
4. Transfer the steak to a cutting board and let it rest for 5 minutes, allowing the juices to redistribute.
5. While the steak rests, combine avocados, cilantro, red onion, jalapeño, and lime juice in a bowl, mashing lightly for a chunky salsa.
6. Thinly slice the steak against the grain, ensuring each piece is tender and easy to bite.
7. Warm the corn tortillas in the skillet for 30 seconds on each side, just until they’re pliable and slightly charred.
8. Assemble the tacos by placing slices of steak on each tortilla, then topping generously with avocado salsa.

Velvety slices of chuck steak paired with the creamy, tangy avocado salsa create a symphony of textures and flavors in every bite. Serve these tacos with an extra wedge of lime on the side for those who love an extra zing, or alongside a crisp, cold beer to complement the richness of the beef.

Pan-Seared Boneless Chuck Steak with Mushroom Sauce

Kindly imagine the quiet sizzle of a steak meeting a hot pan, the aroma filling the kitchen with promises of a hearty meal. This dish, with its tender chuck steak and earthy mushroom sauce, is a humble yet profound celebration of flavors that seem to whisper stories of comfort and home.

Ingredients

• 1 1/2 lbs boneless chuck steak, about 1-inch thick
• 2 tbsp rich extra virgin olive oil
• 1 cup sliced cremini mushrooms, with their deep, woodsy aroma
• 1/2 cup finely chopped yellow onion, sweet and pungent
• 2 cloves garlic, minced, releasing their sharp, inviting fragrance
• 1/2 cup beef broth, robust and savory
• 1/4 cup heavy cream, luxuriously smooth
• 1 tbsp unsalted butter, for a velvety finish
• 1 tsp finely ground black pepper, for a subtle heat
• 1/2 tsp sea salt, to enhance all flavors

Instructions

1. Pat the chuck steak dry with paper towels to ensure a perfect sear.
2. Season both sides of the steak evenly with sea salt and finely ground black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the steak in the skillet and sear for 4 minutes on each side for a medium-rare doneness, or adjust time to preference.
5. Transfer the steak to a plate and tent loosely with foil to rest, allowing juices to redistribute.
6. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes, scraping up any browned bits for added flavor.
7. Add the minced garlic and sliced cremini mushrooms, cooking until the mushrooms are golden and tender, about 5 minutes.
8. Pour in the beef broth, stirring to combine, and simmer until slightly reduced, about 3 minutes.
9. Stir in the heavy cream and unsalted butter, cooking until the sauce thickens slightly, about 2 minutes.
10. Slice the rested steak against the grain and serve topped with the mushroom sauce.

The steak, now rested, reveals a juicy interior that contrasts beautifully with the crispy sear, while the mushroom sauce drapes over it like a velvety blanket, rich with the essence of the earth. Consider serving it atop a mound of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Boneless Chuck Steak and Potato Hash

There’s something deeply comforting about the sizzle of a skillet in the early morning, especially when it’s filled with the hearty promise of boneless chuck steak and golden potatoes. This dish, a humble yet satisfying hash, is a testament to the beauty of simple ingredients coming together to create something greater than the sum of their parts.

Ingredients

• 1 lb boneless chuck steak, cut into 1/2-inch cubes
• 2 cups Yukon Gold potatoes, diced into 1/2-inch pieces
• 1/4 cup rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed chuck steak to the skillet, searing on all sides until a deep brown crust forms, approximately 4 minutes per side. Tip: Avoid overcrowding the pan to ensure each piece gets a proper sear.
3. Remove the steak from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, add the diced potatoes, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
5. Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent and the garlic fragrant, about 3 minutes. Tip: Lower the heat if the garlic begins to brown too quickly.
6. Return the seared steak to the skillet, mixing gently with the potatoes and onions. Season with sea salt and black pepper, stirring to combine.
7. Continue cooking for another 5 minutes, or until the potatoes are tender and the steak is cooked to your desired doneness. Tip: For an extra crispy finish, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
8. Garnish with fresh parsley before serving.

Rich in flavor and with a satisfying contrast between the tender steak and crispy potatoes, this hash is perfect for a leisurely weekend breakfast. Serve it with a side of runny eggs or atop a slice of toasted sourdough for an extra touch of indulgence.

Braised Boneless Chuck Steak in Red Wine Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with rich aromas. This recipe, a tender braised boneless chuck steak in a velvety red wine sauce, is a testament to the beauty of patience and the magic of simple ingredients transforming into something extraordinary.

Ingredients

• 2 lbs boneless chuck steak, well-marbled and cut into 2-inch pieces
• 2 cups robust red wine, like Cabernet Sauvignon
• 1 cup homemade beef stock, rich and gelatinous
• 3 tbsp extra virgin olive oil, fruity and fragrant
• 1 large yellow onion, finely diced
• 2 carrots, peeled and chopped into rustic chunks
• 3 cloves garlic, minced
• 1 tbsp tomato paste, concentrated and deep red
• 1 tsp fresh thyme leaves, aromatic and slightly woody
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F, ensuring a low and steady heat for braising.
2. Season the chuck steak pieces generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
4. Sear the steak pieces in batches, about 3-4 minutes per side, until deeply browned. Tip: Avoid overcrowding the pot to ensure a proper sear.
5. Remove the steak and set aside. In the same pot, add the onion and carrots, sautéing until softened, about 5 minutes.
6. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Tip: These bits are flavor gold.
8. Return the steak to the pot, add the beef stock and thyme, bringing the liquid to a gentle simmer.
9. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
10. Once done, skim off any excess fat from the surface and adjust the seasoning if necessary.

Silky and rich, the red wine sauce clings to the tender chunks of beef, offering a depth of flavor that’s both luxurious and comforting. Serve over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of sauce.

Boneless Chuck Steak Salad with Balsamic Dressing

As the golden hues of late summer begin to whisper the arrival of fall, there’s a certain comfort in preparing meals that bridge the warmth of the season with the crispness of the coming autumn. This dish, a harmonious blend of hearty and fresh, invites you to savor each bite slowly, as if time itself has paused to appreciate the flavors on your plate.

Ingredients

• 1.5 lbs boneless chuck steak, trimmed of excess fat and patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups mixed baby greens, washed and spun dry
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled blue cheese
• 1/4 cup toasted walnuts, roughly chopped
• 3 tbsp aged balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) to ensure a good sear on the steak.
2. Rub the chuck steak evenly with olive oil, then season both sides with sea salt and black pepper, pressing the seasoning into the meat.
3. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
4. Transfer the steak to a cutting board and let it rest for 10 minutes, allowing the juices to redistribute for a more flavorful bite.
5. While the steak rests, whisk together balsamic vinegar, honey, and Dijon mustard in a small bowl until emulsified to create the dressing.
6. Slice the rested steak against the grain into thin strips to ensure tenderness in every bite.
7. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the balsamic dressing until lightly coated.
8. Divide the salad among plates, top with sliced steak, blue cheese, and toasted walnuts, then drizzle with the remaining dressing.

The tender slices of chuck steak, with their rich marbling, contrast beautifully with the crisp greens and the tangy sweetness of the balsamic dressing. Serve this salad on a large platter for a family-style meal, or plate individually for a more refined presentation, perhaps with a slice of crusty bread to soak up any remaining dressing.

Boneless Chuck Steak Fajitas with Lime Crema

Sometimes, the most comforting meals come from the simplest ingredients, transforming an ordinary evening into something memorable. Boneless chuck steak fajitas with lime crema is one such dish, where the richness of the meat and the brightness of the crema dance together in perfect harmony.

Ingredients

• 1.5 lbs boneless chuck steak, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced into vibrant strips
• 1 large yellow onion, thinly sliced into half-moons
• 2 cloves garlic, minced to a fragrant paste
• 1 tsp ground cumin, freshly toasted for depth
• 1 tsp smoked paprika, for a subtle warmth
• 1/2 cup sour cream, full-fat for creaminess
• 1 lime, zest and juice for a zesty kick
• 1/4 cup fresh cilantro, finely chopped for a fresh finish
• 8 small flour tortillas, warmed for pliability
• Salt, to season

Instructions

1. In a large bowl, combine the thinly sliced chuck steak with 1 tbsp olive oil, minced garlic, cumin, smoked paprika, and a generous pinch of salt. Let marinate at room temperature for 15 minutes to allow the flavors to meld.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the marinated steak in a single layer, searing for 2-3 minutes per side until deeply browned but still tender. Remove and set aside.
3. In the same skillet, add the sliced bell peppers and onions. Cook, stirring occasionally, for 5-7 minutes until they’re softened and slightly charred at the edges.
4. Return the steak to the skillet with the vegetables, tossing to combine and heat through for 1 minute.
5. In a small bowl, whisk together the sour cream, lime zest, and juice until smooth. Stir in the chopped cilantro.
6. Warm the flour tortillas according to package instructions, keeping them covered to retain moisture.
7. Serve the steak and vegetable mixture on the warmed tortillas, drizzled generously with the lime crema.

Just as the first bite reveals the tender steak and the crunch of peppers, the lime crema cuts through with its creamy tang, elevating each mouthful. For an extra touch, serve with a side of pickled jalapeños to add a spicy contrast to the dish.

Boneless Chuck Steak Sandwich with Caramelized Onions

Remembering the comfort of a well-made sandwich can transport you back to simpler times, especially when it involves the deep, savory flavors of a boneless chuck steak paired with the sweet, slow-cooked allure of caramelized onions. This recipe is a homage to those moments, crafted to bring warmth and satisfaction to your table.

Ingredients

• 1.5 lbs boneless chuck steak, trimmed of excess fat and sliced thinly against the grain
• 2 large yellow onions, thinly sliced into half-moons
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp extra virgin olive oil, fruity and robust
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, aromatic and pungent
• 4 slices provolone cheese, melty and mild
• 4 soft hoagie rolls, freshly baked

Instructions

1. In a large skillet over medium-low heat, melt the butter with olive oil, swirling to combine.
2. Add the thinly sliced onions to the skillet, stirring to coat them in the butter and oil mixture. Cook slowly for 40 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Resist the urge to turn up the heat; patience yields the sweetest onions.
3. Season the chuck steak slices with kosher salt and freshly ground black pepper on both sides.
4. Increase the heat to medium-high and add the seasoned steak slices to the skillet, searing for 2-3 minutes per side until a rich crust forms. Tip: Avoid overcrowding the pan to ensure each piece sears properly.
5. Layer the seared steak and caramelized onions onto the hoagie rolls, topping each with a slice of provolone cheese.
6. Place the assembled sandwiches under a broiler set to high for 1-2 minutes, just until the cheese is bubbly and slightly browned. Tip: Watch closely to prevent burning.

The sandwich offers a delightful contrast between the tender, juicy steak and the sweet, soft onions, all brought together by the gooey provolone. Serve it with a side of crisp pickles or a simple green salad to cut through the richness.

Boneless Chuck Steak Kebabs with Tzatziki Sauce

Dusk settles softly outside, and the kitchen fills with the promise of something truly comforting tonight. Boneless chuck steak kebabs with tzatziki sauce offer a melody of flavors that speak to both the heart and the palate, a simple yet profound dish to savor slowly.

Ingredients

• 1.5 lbs boneless chuck steak, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced to a fine paste
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1 cup plain Greek yogurt, thick and creamy
• 1/2 cucumber, seeded and grated
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest, brightly fragrant

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper to create a marinade.
2. Add the cubed chuck steak to the bowl, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, aiming for a steady 375°F.
4. Thread the marinated steak cubes onto skewers, leaving a small space between each piece for even cooking.
5. Grill the kebabs for 4-5 minutes per side, or until the steak reaches an internal temperature of 145°F for medium-rare. Tip: Avoid overcrowding the skewers to ensure each piece gets a perfect char.
6. While the kebabs grill, mix the Greek yogurt, grated cucumber, fresh dill, and lemon zest in a bowl to make the tzatziki sauce. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
7. Serve the kebabs hot off the grill with a generous dollop of tzatziki sauce on the side. Tip: For an extra touch, sprinkle a little extra dill on top before serving.

Unassuming yet unforgettable, these kebabs boast a tender juiciness that pairs beautifully with the cool, crisp tzatziki. Consider serving them atop a bed of fluffy couscous or alongside a vibrant Greek salad for a meal that feels like a gentle embrace.

Boneless Chuck Steak with Roasted Garlic Mashed Potatoes

As the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm embrace, a dish that promises richness and depth with every bite. Boneless chuck steak, with its marbled fat and robust flavor, paired with the creamy, aromatic allure of roasted garlic mashed potatoes, is just such a meal.

Ingredients

• 1.5 lbs boneless chuck steak, well-marbled and at room temperature
• 4 large Yukon Gold potatoes, peeled and quartered
• 1 head of garlic, roasted until golden and fragrant
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp freshly ground black pepper, plus more for seasoning
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes until fork-tender.
3. Drain the potatoes and return them to the pot. Add the roasted garlic cloves, squeezing them from their skins, 2 tbsp butter, warm heavy cream, salt, and pepper. Mash until smooth and creamy.
4. Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. Season the steak generously with salt and pepper.
5. Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.
6. Stir the chopped parsley into the mashed potatoes for a fresh, colorful finish.

Perfectly seared chuck steak offers a juicy, flavorful contrast to the velvety smoothness of the garlic-infused mashed potatoes. Consider serving this dish with a side of roasted vegetables or a crisp green salad to round out the meal.

Boneless Chuck Steak and Asparagus Stir Fry

Dusk settles softly outside, casting a golden hue that seems to whisper of simple, hearty meals shared around the table. Tonight, let’s embrace the quiet with a dish that marries the robust flavors of boneless chuck steak with the delicate crispness of asparagus, all brought together in a stir fry that’s as effortless as it is satisfying.

Ingredients

• 1 lb boneless chuck steak, thinly sliced against the grain for tenderness
• 1 bunch fresh asparagus, ends trimmed and cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to release its aromatic essence
• 1 tbsp soy sauce, for a deep umami kick
• 1 tsp finely ground black pepper, to add a subtle heat
• 1/2 cup beef broth, to deglaze and create a silky sauce

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chuck steak to the skillet, spreading the pieces out to ensure even cooking. Sear for 2 minutes on each side, or until a golden crust forms. Tip: Avoid overcrowding the pan to prevent steaming the meat.
3. Remove the steak from the skillet and set aside on a plate, covering loosely to keep warm.
4. In the same skillet, add the remaining 1 tbsp of olive oil and the minced garlic. Sauté for 30 seconds, or until fragrant, being careful not to burn.
5. Add the asparagus pieces to the skillet, stirring to coat in the garlic-infused oil. Cook for 3 minutes, or until the asparagus is bright green and slightly tender but still crisp. Tip: The asparagus should retain a bit of crunch for texture contrast.
6. Return the seared steak to the skillet, pouring in the soy sauce and beef broth. Stir to combine all ingredients, scraping up any browned bits from the bottom of the pan for added flavor.
7. Sprinkle the finely ground black pepper over the stir fry, stirring once more to distribute evenly. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
8. Remove from heat and let rest for 1 minute before serving. Tip: This brief rest allows the flavors to meld beautifully.

Off the heat, the stir fry presents a harmonious blend of textures—the steak, succulent and rich, pairs perfectly with the asparagus’s crisp vitality. Serve it over a bed of steamed jasmine rice or alongside a crisp salad for a meal that feels both nourishing and indulgent.

Boneless Chuck Steak with Creamy Horseradish Sauce

Wandering through the flavors of a quiet evening, this dish brings together the hearty comfort of chuck steak with the bold, creamy kick of horseradish sauce, a pairing that whispers of rustic elegance and simple pleasures.

Ingredients

• 1.5 lbs boneless chuck steak, thick-cut and well-marbled
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 1/2 cup heavy cream, cold and fresh
• 2 tbsp prepared horseradish, sharp and pungent
• 1 tsp Dijon mustard, smooth and tangy
• 1/4 tsp garlic powder, aromatic and mild

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for cooking the steak evenly.
2. Season both sides of the chuck steak with kosher salt and finely ground black pepper, pressing the spices gently into the meat to enhance flavor absorption.
3. Heat rich extra virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, indicating it’s ready for the steak.
4. Place the steak in the skillet and sear for 3 minutes on each side, or until a deep golden crust forms, locking in the juices.
5. Transfer the skillet to the preheated oven and roast for 10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
6. While the steak cooks, whisk together cold heavy cream, sharp prepared horseradish, smooth Dijon mustard, and aromatic garlic powder in a small bowl until the sauce is creamy and well combined.
7. Remove the steak from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
8. Slice the steak against the grain into thin strips, ensuring each piece is tender and easy to chew.
9. Serve the sliced steak with a generous dollop of the creamy horseradish sauce on top or on the side for dipping.

Resting the steak before slicing guarantees a succulent texture, while the creamy horseradish sauce adds a vibrant contrast to the rich, beefy flavors. For an extra touch of elegance, garnish with fresh thyme or serve alongside roasted root vegetables to complement the dish’s hearty nature.

Boneless Chuck Steak Chili with Beans

Remembering the warmth of a kitchen filled with the aroma of simmering spices, this dish brings comfort to the table with its hearty embrace. It’s a recipe that whispers of autumn evenings and shared stories, where each spoonful carries the depth of carefully layered flavors.

Ingredients

• 2 lbs boneless chuck steak, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin, freshly toasted
• 2 tsp smoked paprika
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 can (15 oz) fire-roasted diced tomatoes
• 2 cups beef broth, homemade if possible
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 tbsp apple cider vinegar
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the chuck steak cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Reduce the heat to medium and add the onion, cooking until translucent, about 5 minutes.
4. Stir in the garlic, cumin, smoked paprika, black pepper, and salt, cooking until fragrant, about 1 minute.
5. Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to release any browned bits. Tip: These bits are packed with flavor, so don’t skip this step.
6. Return the seared steak to the pot, bring to a simmer, then reduce the heat to low. Cover and cook until the steak is tender, about 1.5 hours.
7. Add the kidney beans and apple cider vinegar, simmering uncovered for an additional 30 minutes to thicken the chili. Tip: The vinegar brightens the dish, balancing the richness of the meat.
8. Stir in the cilantro just before serving.

Velvety chunks of steak melt into the robust chili, their richness perfectly countered by the bright acidity of the tomatoes and vinegar. Serve it with a dollop of sour cream and a sprinkle of extra cilantro for a dish that’s as visually appealing as it is delicious.

Boneless Chuck Steak and Cheese Quesadillas

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavor and nostalgia. Boneless chuck steak and cheese quesadillas are one of those meals that feel like a warm hug, perfect for a quiet evening when you’re craving something hearty yet easy to make.

Ingredients

• 1 lb boneless chuck steak, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup shredded sharp cheddar cheese, freshly grated
• 1 cup shredded Monterey Jack cheese, freshly grated
• 4 large flour tortillas, soft and pliable
• 1/2 cup diced white onion, crisp and slightly sweet
• 1 jalapeño, seeds removed and finely diced for a mild heat
• 1/4 cup chopped fresh cilantro, bright and citrusy

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced chuck steak to the skillet, seasoning with sea salt and black pepper. Cook for 3-4 minutes per side until deeply browned but still tender. Remove from skillet and set aside.
3. In the same skillet, add the remaining olive oil and sauté the diced onion and jalapeño until soft and translucent, about 3 minutes. Tip: This builds layers of flavor in the same pan.
4. Lay one tortilla flat in the skillet over low heat. Sprinkle half of the cheeses evenly over the tortilla.
5. Distribute half of the cooked steak and sautéed vegetables over the cheese, then sprinkle with cilantro.
6. Top with another tortilla, pressing down gently. Cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook for another 2-3 minutes. Tip: Use a wide spatula for easy flipping.
7. Repeat with the remaining ingredients to make a second quesadilla. Tip: Keep the first one warm in a 200°F oven while you cook the second.
8. Cut each quesadilla into wedges and serve immediately.

Velvety melted cheese clings to the juicy, flavorful steak, while the crisp tortilla provides the perfect contrast. For an extra touch, serve with a dollop of cool sour cream or a vibrant salsa verde on the side.

Boneless Chuck Steak with Sweet and Sour Glaze

Kindly imagine the quiet hum of the kitchen in the early hours, where the promise of a meal begins with the simple act of preparing a boneless chuck steak, its marbling a testament to the flavors that await. This dish, with its sweet and sour glaze, is a dance of contrasts, perfect for those moments when cooking feels like a gentle, reflective practice.

Ingredients

• 1 1/2 pounds boneless chuck steak, well-marbled and at room temperature
• 1/4 cup pure maple syrup, dark and robust
• 2 tablespoons apple cider vinegar, with a sharp, tangy bite
• 1 tablespoon soy sauce, rich and umami-packed
• 1 teaspoon finely grated fresh ginger, spicy and aromatic
• 1/2 teaspoon crushed red pepper flakes, for a subtle heat
• 2 tablespoons cold unsalted butter, cut into small cubes
• 1 tablespoon fresh cilantro leaves, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Season the chuck steak generously with salt on both sides, allowing the flavors to penetrate.
3. Heat a large oven-safe skillet over medium-high heat until it’s shimmering hot, about 2 minutes.
4. Sear the steak for 3 minutes on each side until a deep brown crust forms, using tongs to press down gently for even contact.
5. Transfer the skillet to the oven and roast for 10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
6. While the steak cooks, whisk together maple syrup, apple cider vinegar, soy sauce, ginger, and red pepper flakes in a small bowl.
7. Remove the steak from the oven and let it rest on a cutting board for 5 minutes; the juices will redistribute for a moist bite.
8. Pour the glaze mixture into the skillet and simmer over medium heat for 2 minutes until slightly thickened, stirring constantly.
9. Whisk in the cold butter cubes one at a time until the glaze is glossy and smooth.
10. Slice the steak against the grain into 1/2-inch thick pieces and drizzle with the warm glaze.
11. Garnish with fresh cilantro before serving to add a bright, herbal note.

With each slice, the steak reveals its tender interior, perfectly complemented by the glaze’s balance of sweet and sour. Serve it over a bed of fluffy jasmine rice or alongside roasted vegetables for a meal that feels both indulgent and comforting.

Conclusion

Now that you’ve explored these 18 mouthwatering boneless chuck steak recipes, it’s clear there’s no shortage of delicious, easy-to-make options for any home cook. Whether you’re craving something hearty, spicy, or sweet, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest for fellow food lovers to enjoy!

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