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Grilled Chuck Steak

The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. —Jan Briggs, Greenfield, Wisconsin
  • Total Time
    Prep: 15 min. + marinating Cook: 45 min.
  • Makes
    8 servings

Ingredients

  • 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)

Directions

  • In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil.
  • Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and 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. Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.

Grilled Chuck Steak Tips

How do you tenderize chuck steak?

A helpful way to make chuck steak tender is chilling it in a steak marinade for several hours. This recipe calls for that step. You can also try these other tips for making tough meat tender.

Can you cook chuck steak on the stovetop?

Instead of grilling, you can sear chuck steak until browned on each side in a hot cast-iron skillet. Transfer the skillet to a preheated 450°F oven and bake for 5 minutes or until steak reaches an internal temperature of 135°. Allow steak to rest for 5-10 minutes before slicing.

How do you store leftover grilled chuck steak?

Steak can be stored in the refrigerator for up to 4 days after cooking. Wrap it tightly in aluminum foil or in a shallow airtight container. To freeze, place steak in a freezer-friendly container or bag and store for up to 3 months. Next, learn how to reheat steak.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

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