Drunk Chuck Steak

 

prep: 10-15 mins
cook: 15-25 mins 
4 chuck steaks, 350 g/ 12 oz each
Marinade
4 tbsp olive oil
100 ml/31/2 fl oz good quality red wine
1 small bunch fresh thyme,
leaves picked
1 small bunch fresh rosemary,
leaves picked
2 garlic cloves, crushed
1 tbsp Dijon mustard
1 tsp salt
1 tsp pepper

 

1. Prepare all of the marinade ingredients in a shallow non-metallic dish, large enough to hold all of the steaks in a single layer. Mix the ingredients.
2. Add the steaks to the marinade, turning a few times to coat. Place it in the fridge for a minimum of 5 hours, or up to 12 hours if time allows. Turn once, mid-way through marinating.
3. Transfer from the fridge 1 hour before cooking, to allow the meat to return to room temperature. Discard the marinade.
4. Preheat a griddle pan over high heat and cook the steaks for 5 minutes on each side of it for medium-rare, or until cooked to your liking. Cook the steaks in batches if necessary. Put aside to rest for 5 minutes before serving.