WESTERN CHUCK STEAK
1 (8-oz.) can tomato sauce
1/2 cup vegetable Oil
1/2 cup vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 (2 lb.) chuck steak, 1-inch thick*
Combine tomato sauce, oil, vinegar, Worcestershire sauce, garlic salt and pepper; mix until well blended.
Pierce steak with fork on both sides. Marinate steak in tomato sauce mixture overnight in refrigerator.
WHEN READY TO COOK:
Drain, reserving marinade.
Broil, grill or roast to desired doneness, brushing frequently with marinade.
*1 1/2 lb. flank steak may be substituted for chuck steak.
Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe booklet: Kraft's Main Dish Cookbook, The Pillsbury Co., 1970
1 (8-oz.) can tomato sauce
1/2 cup vegetable Oil
1/2 cup vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 (2 lb.) chuck steak, 1-inch thick*
Combine tomato sauce, oil, vinegar, Worcestershire sauce, garlic salt and pepper; mix until well blended.
Pierce steak with fork on both sides. Marinate steak in tomato sauce mixture overnight in refrigerator.
WHEN READY TO COOK:
Drain, reserving marinade.
Broil, grill or roast to desired doneness, brushing frequently with marinade.
*1 1/2 lb. flank steak may be substituted for chuck steak.
Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe booklet: Kraft's Main Dish Cookbook, The Pillsbury Co., 1970
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