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Ingredients

• ✓ beef chuck steak
• chili powder
• onion powder
• cumin
• garlic powder
• salt
• black pepper
• vegetable oil
• green onion
• garlic
• tequila
• lime juice
• lemon juice
• orange juice
• ginger
• kiwi
• chipotle cooking sauce
• flour tortilla
• pasilla chile cooking sauce
• mozzarella cheese
• chive

Instructions

1. 1 Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
4. 4 Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
5. 5 Cook on Low until steaks are fork-tender, 6 to 8 hours.
6. 6 Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
7. 7 Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
9. 9 Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
10. 10 Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

By Joey Joan

Ingredients

• ✓ beef chuck steak
• blood orange marmalade
• water
• soy sauce
• mojo criollo dressing
• brown sugar
• orange juice
• ginger
• garlic powder
• orange zest

Instructions

1. 1 Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.
2. 2 Remove beef from marinade; discard used marinade.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Doug Matthews

Ingredients

• ✓ beef chuck steak
• salt
• pepper
• garlic
• marsala wine
• chicken broth
• butter
• rosemary

Instructions

1. 1 Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
2. 2 Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
3. 3 Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
4. 4 Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

By MRSCAPIII

Ingredients

• ✓ beef chuck steak
• olive oil
• butter
• all-purpose flour
• salt
• black pepper
• button mushroom
• red cooking wine
• beef broth
• egg noodle
• pearl onion
• sour cream

Instructions

1. 1 Heat olive oil and butter together in a skillet over low heat until smooth.
2. 2 Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
3. 3 Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
5. 5 Cover skillet and cook until beef is tender, 20 to 25 minutes.
6. 6 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
7. 7 Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.

By Karen Karsten

Ingredients

• ✓ beef chuck steak
• salt
• garlic salt
• black pepper
• brown sugar
• honey powder
• cayenne pepper
• red pepper flake
• olive oil
• onion
• yellow bell pepper
• mushroom
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
3. 3 Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
4. 4 Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
5. 5 Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
6. 6 Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.

By Leslie Kelly