- 1/2 cup red wine vinegar
- 1/2 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1/4 teaspoon onion powder
- 2 pounds boneless beef chuck steak
- In a large resealable plastic bag, combine the first seven ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Marinated Chuck Steak
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"DO NOT MAKE. Tasted like beef jerky. Our family loves steak, but no one would finish....they only ate what they could as a courtesy. Would have been better off spending more on a better cut or just use it to make fajitas."
"Though a lot of good ingredients are proposed, the combination of this recipe misses it's mark. Very sour."
"First time I can ever recall having chuck steak. Can't say I'm a huge fan. Not a bad marinade, though.~ Theresa"
"I halved the recipe because I only had a one pound steak. I thought the marinade was very good and flavorful. I also used 1/2 red wine vinegar and half white wine vinegar because I ran out of the red."
"I thought this was excellent! I did not think there was too much vinegar at all! I used a 2 lb. chuck and it really made it so flavorful. It smelled awesome too! My family all enjoyed it."