HERB-MARINATED CHUCK STEAK

1 lb. boneless beef chuck shoulder steak, cut 1-in. thick
1/4 cup chopped onion
2 Tbsp. each chopped parsley and white vinegar
1 Tbsp. vegetable oil
2 tsp. Dijon-style mustard
1 clove garlic, minced
1/2 tsp. dried thyme leaves

Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.

Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides. Close bag securely; marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once. Pour off marinade; discard.

Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.

Broil about 16 minutes for rare and about 18 minutes for medium, turning once.

Carve steak diagonally across the grain into thin slices. Garnish as desired.

Serves 4