- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 cup red wine vinegar
- 2/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 2 teaspoons dried basil
- 1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)
- In a small saucepan, saute garlic in oil for 3-4 minutes or until tender; remove from the heat. In a 4-cup measure, combine the vinegar, ketchup, Worcestershire sauce, sugar, basil and garlic.
- Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with marinade. Yield: 6-8 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Grilled Chuck Steak
"This is one of the best ways to cook a chuck steak when cooking it whole. In order to cook using indirect heat I used the top part of a broiling pan and placed the steaks on that. I have a four-burner gas grill and I cooked the steaks on medium heat for about 45 minutes, turning the steaks about halfway between cooking time."