Karen’s Killer Fixin’s: Broiled Chuck Steak with Herbs


It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BROILED CHUCK STEAK WITH HERBS!

It’s been awhile since I’ve had the opportunity to share one of my own recipes on Killer Fixin’s and I thought it would be nice to share a quick and easy chuck steak recipe. You can do this one on the barbecue grill but be careful to watch for flare ups with the butter and oil mixtures. It is easier to control the cooking process in the oven. Serve with a crisp salad and some hot bread and you’ve got a great fall meal.

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 389 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.


¼ cup butter
1 tsp. dried marjoram
1 tsp. basil
1 tsp. thyme
4 ¼ to 5 lb. beef round chuck steak
unseasoned meat tenderizer
¼ cup oil
¼ cup lemon juice
½ tsp. salt
½ tsp. pepper

In bowl, combine butter with marjoram, basil and thyme. Make ½-inch cuts in steak, 1½-inch apart. Fill each cut with ¼ tsp. butter mixture.

Reserve rest of butter. Sprinkle steak with meat tenderizer.

Combine oil, lemon juice, salt and pepper. Place steak on broiler racks. Brush with 2 T. oil mixture. Broil, 5” from heat 20 minutes. Turn and brush with more oil mixture. Broil 20 minutes more. (For rare.)

5 thoughts on “Karen’s Killer Fixin’s: Broiled Chuck Steak with Herbs”

  1. Hmm…I was growing those two herbs (although the thyme gave up the ghost in the heat), I will have to contemplate doing this when I have a crop again! Thanks for sharing.

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