Grilled Chuck Steak Recipe
- 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)
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1/2 pound: 373 calories, 22g fat (7g saturated fat), 111mg cholesterol, 327mg sodium, 9g carbohydrate (6g sugars, trace fiber), 33g protein
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."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.