Grilled Chuck Steak

Name: Grilled Chuck Steak
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 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)

The marinade for this steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. —Janet Briggs

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 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.

Nutrition Facts

1/2 pound: 373 calories, 22g fat (7g saturated fat), 111mg cholesterol, 327mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 33g protein.

Reviews

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Average Rating:

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.