The marinade for this steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. —Janet Briggs
- 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.
Originally published as Grilled Chuck Steak in Test Kitchen Favorites 2004 2005, p82
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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