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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
  • Total Time
    Prep: 15 min. + marinating Cook: 45 min.
  • Makes
    6-8 servings


  • 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 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.

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  • ambprice
    Sep 21, 2012

    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.