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Grilled Chuck Steak

 Grilled Chuck Steak
The marinade for this steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. —Janet Briggs
6-8 ServingsPrep: 15 min. + marinating Cook: 45 min.


  • 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 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

2 of 2

Grilled Chuck Steak (continued)

Directions (continued)

  • occasionally with marinade.
  • Yield: 6-8 servings.
Nutritional Facts: 1/2 pound equals 373 calories, 22 g fat (7 g saturated fat), 111 mg cholesterol, 327 mg sodium, 9 g carbohydrate, trace fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.