My meat CSA share included a couple of chuck steaks .5 lb each. I haven't cooked chuck meat much before, but from what I know it's considered to be a tougher type of meat and the most common technique is braising or slow roasting. However, I'm not sure I have enough meat for that.
I also got this book called "Tender Grassfed Meat", but there's nothing on chuck steak there. Anyone has any ideas?