Friday, April 16, 2021

Baked Chuck Steak 🥩.

Baked Chuck Steak 🥩 Baked Chuck Steak 🥩 very diverse and have mind sense that unique. Several types of Baked Chuck Steak 🥩 recipes are also adequate easy to process and do not pick up long. Though not everyone likes Baked Chuck Steak 🥩 food, currently some people are get attached and like the sundry Baked Chuck Steak 🥩 foods available. This could be visible from the number of restaurants that supply Baked Chuck Steak 🥩 as one of the dish. You can have Baked Chuck Steak 🥩 using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Baked Chuck Steak 🥩

  1. You need 2 packs of Boneless Beef Chuck steak.
  2. Prepare 1/8 teaspoon of black pepper.
  3. Prepare 1/8 teaspoon of crushed red pepper.
  4. Prepare 1 tablespoon of Italian seasoning.
  5. It's 6 cloves of garlic, minced.
  6. It's 1/3 cup of olive oil.

Baked Chuck Steak 🥩 instructions

  1. Rinse and pat dry your steaks...... Baked Chuck Steak 🥩
  2. Place steaks in a large baking pan.......
  3. In a bowl combine your black pepper, crushed red pepper, Italian seasoning, minced garlic and olive oil, mix well.......
  4. Pour olive oil mixture all over steaks, turning steaks over to evenly coat.........
  5. Place steaks in a preheated 350 degree oven and bake for 30 - 40 minutes, or until steaks are done to your liking......Turn steaks over halfway thru cooking.........
  6. Let steaks rest for several minutes, then slice, serve and enjoy 😉!.

Obtain ingredients for making Baked Chuck Steak 🥩 recipes is also not tough. You can easily get the main ingredients at the nearest supermarket and indeed on the market. There are many types of Baked Chuck Steak 🥩 that are easy and quick to process into delicious dishes. You can constantly praxis this Baked Chuck Steak 🥩 recipe at home, and can presenting it to your children and extended family. If you wish to cook other foods on our website, we provide various types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.

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