1 pound boneless beef chuck shoulder steak, cut 1-inch thick
1/4 cup finely chopped onion
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons white distilled vinegar
1 tablespoon olive oil
1 tablespoon Dijon Style mustard
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag; add marinade, spreading evenly over both sides. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once.
Pour off marinade; discard. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 18 minutes to doneness desired (rare to medium-rare), turning once. Carve steak into thin slices to serve.
Makes 4 servings.