Grilling season is upon us. Not everyone is thrilled about spending a lot of money on an expensive cut of meat though. Not to worry! Dana Carpender’s latest recipe uses an inexpensive cut of meat, a chuck roast, to make deliciously tender grilled steaks. Follow the instructions in the recipe below very carefully. Each step, from piercing the meat multiple times with a fork, to wrapping it in foil to rest before slicing, is very important for producing a super tasty and wonderfully tender main course. If using an outside grill is not ideal for you, that’s OK too, because this turns out just as amazing using a hot skillet indoors.
- 2 pounds beef chuck roast, about 1 ¼” thick
- 1 ½ Tbsp salt
- 1 Tbsp erythritol
- 1/2 tsp cayenne
- 1 tsp smoked sweet paprika
- 1/2 tsp garlic powder
- 1/8 tsp papain*
- 1 Tbsp water
- 1/4 tsp dark molasses
- 6 Tbsp butter
- Pictured below is an example of a chuck roast that was just over two pounds, and was approximately 2 ½ inches thick. I sliced the roast in half height-wise, then in half length-wise, to end up with four- 1 ¼ inch thick steaks. Slice your roast in such a way that you end up with similar sizes.
- After slicing. ↓
- Mix together everything from the salt through the papain. This is your rub.
- In a small dish, stir the water and molasses together.
- Now, stab your chuck steak(s) ruthlessly all over both sides. Rub half of the water/molasses mixture over one side, flip, and rub with the rest.
- Sprinkle both sides of your steak(s) liberally with the rub, and then stab it all over again. Let this sit for a minimum of 30 minutes, and no more than an hour or two — you don’t want to over-tenderize.
- Grill to your liking (see notes below) — I like mine still pink.
- Let it rest for 5-10 minutes off the fire, and wrapped in foil. Then, carve, plate, and top each serving with a pat of butter.
Yield: 6 servings, each with: 35g Fat; 24g Protein; 1g
CarbohydrateNutrition information for grilled vegetables are not included in this recipe.
The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.
If it’s not grilling weather, put a big, heavy skillet — cast iron is best — over highest heat. When it’s good and hot, melt a tablespoon or so of bacon grease, and slosh it around to coat. Now throw in your steak — I like to give mine about 6 minutes per side, which comes out rare-to-medium-rare. Your timing may be a little different, depending on your stove and your taste.
*Papain is natural papaya enzyme, and has been used as a meat tenderizer for a long time. Sadly, I can’t find any commercial meat tenderizer that doesn’t have nasty junk added, so through the magic of Amazon I bought a big bag of straight papain. So long as I keep it dry and cool, I should have enough to last the rest of my life.
Erythritol is a sugar alcohol sweetener. Technically, it is a carbohydrate, but since it passes through the body unchanged, it has no effect on blood sugar. Accordingly, I have not included it in the carb count. Those of you who have had uncomfortable experiences with sugar-free candy will be glad to know that erythritol also has no gastric effect. I can buy it locally at my health food store, but you can also get it through amazon.com or netrition.com. ~Dana Carpender
Copyright 2015 by Dana Carpender