Use wine, vinegar or lemon juice as a base for an oil-free marinade that helps tenderize lean cuts of meat. In Lemon-Marinated Chuck Steak, fresh lemon juice joins celery seeds, thyme, oregano and rosemary leaves to add zest to chuck steak.
Trim outside layer of fat from 1 1/2-pound bone-in beef chuck steak. Place steak in glass dish. Combine 1 1/2 tablespoons grated lemon peel, 1/2 cup lemon juice, 2 finely chopped cloves garlic, 1 teaspoon celery seeds, 1 teaspoon thyme, 1 teaspoon oregano and 1 teaspoon rosemary leaves and 1/4 teaspoon salt and black pepper.
Place marinade in dish with steak and cover dish. Refrigerate, turning steak occasionally, at least 24 hours or no longer than 48 hours. Cook steak on barbecue grill about 4 inches above medium-hot coals 8 to 10 minutes per side for rare or until desired doneness. Baste with marinade during cooking. Makes 4 servings.
In Beef Shish Kebabs, beef top round steak chunks are refrigerated in a lemon-oregano marinade before cooking.
Trim excess fat from 1 1/2-pound beef top round steak. Cut into 1 1/2-inch cubes. Thread beef cubes on skewers alternately with 1 red pepper and 1 green pepper, cut into chunks. Place 2 quartered large tomatoes, 1 quartered small onion, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon oregano leaves, 1 bay leaf, 1/4 teaspoon salt and black pepper to taste in food processor or blender. Process until smooth then pour over kebabs.
Cover and refrigerate, turning occasionally, at least 3 hours but no longer than 24 hours. Cook kebabs about 4 inches above medium-hot coals 6 minutes per side for rare or until desired doneness. Baste with marinade during cooking. Makes 6 servings.