what should I do with these?

[michele p]

I have 4 "Choice beef Chuck Steaks" about 1/2 inch thick.
My husband bought these for me to cube for stew, but they were too thin.

Would these be good low and slow in the WSM?
Any ideas I would appreciate, they are taking too much room in my small freezer.

Thanks!

 

[Steve Cole]

if they're chuck eye steaks, grill them like any other steak.

 

[michele p]

Unfortunately, they are not chuck eye.
They have really thick fatty grizzle through the center of each steak.

 

[D. L. Whitehead]

Hi michele,

Do you have a grinder? Grind them into ground beef for great burgers!

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[Pat Smith]

How about trimming out the grizzly strip that runs through them, then slicing them thin, a quick marinade in a soy/sugar/ginger/pineapple juice mix, thread them onto skewers and grill quickly over high heat hibachi style for some teriyaki steak skewers served with some sliced pineapple.

I'll come over and try them

 

[Bill Spearman]

For grits and grins, try grilling the steaks. Then eat around the grizzle. Think you will find them tasty if they are the cut I believe are..........

 

[Tom Raveret]

It iw quite possible based on yoru descriptio that these are flat iron steaks. These come from a particular cut of the chuck that taste quite tasty. as Bill suggests grill them and eat around the grizzle strip and you may be pleasantly surprised.