This Chuck Steak and Roasted Veggies recipe is one that you’ll make over and over again.
Y’all, I love meat.
There’s something so hearty and comforting about it that is also like a super simple treat for my tastebuds. And I’m no stranger to good food. I LOVE good food.
After running around all day and doing things left and right, all I wanna do is come home to a nice, homecooked and delicious meal. (even if that means I’m cooking it myself)
One of my favorite meat recipes to cook and devour is this chuck steak recipe.
I’ve always been a bit confused about what way is the right way to cook chuck steak. Like, what is it even supposed to be used for?
Some people use it and add it to stews, others like it with their tacos, but me? I really enjoy it with some delicious roasted veggies.
Having the perfect balance of steak and veggies on your fork? Totally amazing.
Chuck Steak and Roasted Veggies
Don’t worry, this recipe is actually super simple to make! Great for those busy weeknights when you want to pull together a savory dinner.
Check out these other tasty dinner ideas
Ingredients to make Chuck Steak and Roasted Veggies
- 1 red onion
- 1 bell pepper
- 5-6 small potatoes some cut but all equal size
- 1 small zucchini
- 5-6 portabella mushrooms
- 1 chuck steak
- Webers BBQ seasoning
- olive oil (1-2 tablespoons)
- coconut oil (1-2 tablespoons)
- truffle salt
- freshly cracked pepper medley
How to make Chuck Steak and Roasted Vegetables
Start by tenderizing the chuck steak with a meat tenderizer.
Once done, dust liberally (1/2 cup) with Webers original bbq seasoning. Cover and allow to sit overnight in the fridge.
The next day, prepare your vegetables. Chop up all your veggies into bite-sized pieces and mix with 1 tablespoon of olive oil and 1 teaspoon of truffle flavored salt and a generous amount of fresh crack pepper medley. Once combined, toss to coat.
After it’s rested, set your chuck steak out to bring to room temperature.
In this recipe, we used a clay pot. So to get it prepped and ready, soak the clay pot in water for a few hours.
Add 1 tablespoon of coconut oil to a cast iron griddle and preheat cast iron griddle to searing heat.
Take your chuck steak and quickly sear both sides of steak for a nice crust. Remove and set aside.
Place the chopped veggies on the bottom of clay pot after it’s been soaked. Place your chuck steak into the clay pot on top of the seasoned veggies but make sure the chuck steak sits low enough in the clay pot to be able to sit in its own juice as it cooks. We used the bell pepper as a “boat” for the zucchini to sit in. The zucchini will soften quite a bit so if this is undesirable, add zucchini in later or halfway through cooking time.
Set clay pot with lid on in the cold oven. Once inside, set temp to 275 degrees and cook till meat is at 185 degrees internally.
Once this temperature is reached and veggies are cooked, take the lid off and increase oven temp to 400. Pull from oven once chuck steak has achieved 200 degrees for 5 minutes continuously.
Enjoy!
Oven Roasted Chuck Steak and Roasted Vegetables
Savory and easy chuck steak and roasted vegetables. The perfect weeknight meal.
Ingredients
- 1 red onion
- 1 bell pepper
- 1 small zucchini
- 5-6 portabella mushrooms
- 5-6 small potatoes some cut but all equal size
- 1 chuck steak
- Webers BBQ seasoning
- olive oil (1-2 tablespoons)
- coconut oil (1-2 tablespoons)
- truffle salt
- freshly cracked pepper medley
Instructions
- Start by tenderizing the chuck steak with a meat tenderizer.
- Once done, dust liberally (1/2 cup) with Webers original bbq seasoning.
- Cover and allow to sit overnight in the fridge.
- The next day, prepare your vegetables. Chop up all your veggies into bite-sized pieces and mix with 1 tablespoon of olive oil and 1 teaspoon of truffle flavored salt and a generous amount of fresh crack pepper medley.
- Once combined, toss to coat.
- After it's rested, set your chuck steak out to bring to room temperature.
- In this recipe, we used a clay pot. So to get it prepped and ready, soak the clay pot in water for a few hours.
- Add 1 tablespoon of coconut oil to a cast iron griddle and preheat cast iron griddle to searing heat.
- Take your chuck steak and quickly sear both sides of steak for a nice crust. Remove and set aside.
- Place the chopped veggies on the bottom of clay pot after it's been soaked.
- Place your chuck steak into the clay pot on top of the seasoned veggies but make sure the chuck steak sits low enough in the clay pot to be able to sit in its own juice as it cooks. We used the bell pepper as a "boat" for the zucchini to sit in. The zucchini will soften quite a bit so if this is undesirable, add zucchini in later or halfway through cooking time.
- Set clay pot with lid on in the cold oven. Once inside, set temp to 275 degrees and cook till meat is at 185 degrees internally. Once this temperature is reached and veggies are cooked, take the lid off and increase oven temp to 400. Pull from oven once chuck steak has achieved 200 degrees for 5 minutes continuously.