4 Serves
519 Mins
In a small bowl, whisk together the lemon juice, salt, and dill to create the marinade.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
43 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
791 mg / 4,700 mgSodium
724 mg / 2,300 mgZinc
17 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
16 g / 20 gCholesterol
154 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Trim any excess fat from the chuck steak, then place the meat into a Ziploc bag or shallow dish. Pour the marinade over the beef, seal or cover, and refrigerate for 6 to 8 hours, turning occasionally to ensure even coating.
Remove the steak from the marinade and pat it dry. Press black pepper firmly into both sides of the meat.
Place the seasoned steak on a broiler pan and broil under high heat for 10 to 12 minutes per side, or until the desired level of doneness is reached.
Remove the steak from the broiler, let it rest for 5 minutes, and then carve it into thin slices against the grain.
0
g0
g13
g
