Marinated Chuck Steak Recipe

3 10 8
Marinated Chuck Steak Recipe
Marinated Chuck Steak Recipe photo by Taste of Home
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Marinated Chuck Steak Recipe

Read Reviews
3 10 8
Publisher Photo
You can turn an inexpensive cut of beef into a real treat with this easy marinade. It tenderizes and boosts the flavor. Karen Haen, Sturgeon Bay, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min. + standing

Ingredients

  • 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 chuck steak

Directions

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.
Originally published as Marinated Chuck Steak in Taste of Home June/July 2009, p52

Nutritional Facts

4 ounce-weight: 263 calories, 14g fat (6g saturated fat), 98mg cholesterol, 313mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 30g protein.

  • 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 chuck steak
  1. 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.
  2. 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.
Originally published as Marinated Chuck Steak in Taste of Home June/July 2009, p52

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Reviews forMarinated Chuck Steak

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katlaydee3 User ID: 3741999 257130
Reviewed Nov. 22, 2016

"I thought this was really good, lots of flavor. I planned on marinating the steak overnight but ended up leaving it in for 2 nights because of schedule. Very good, inexpensive dinner."

MY REVIEW
plm2 User ID: 6289082 225828
Reviewed May. 3, 2015

"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."

MY REVIEW
MrsLiz User ID: 7603909 171022
Reviewed Jan. 14, 2014

"Though a lot of good ingredients are proposed, the combination of this recipe misses it's mark. Very sour."

MY REVIEW
lurky27 User ID: 1251896 110810
Reviewed May. 5, 2013

"First time I can ever recall having chuck steak. Can't say I'm a huge fan. Not a bad marinade, though.

~ Theresa"

MY REVIEW
s_pants User ID: 174050 157281
Reviewed Oct. 15, 2011

"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."

MY REVIEW
bjpalmer User ID: 467168 101372
Reviewed Aug. 10, 2011

"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."

MY REVIEW
Rockamama User ID: 1263362 83907
Reviewed Jun. 9, 2011

"Too much vinegar made the meat taste sour. Odd combination of ingredients. Yuck."

MY REVIEW
lovethebattle User ID: 3179836 139952
Reviewed Oct. 31, 2010

"The chuck steak was very chewy and like the other review said, "Too much of a vinegar taste." I would never make this again, yuck."

MY REVIEW
motherofdogs User ID: 265088 155283
Reviewed Jun. 30, 2009

"I made this tonight. DH and I both thought that the vinegar taste was almost overwhelming. I used thin chuck steaks, about 1 pound each. I have other marinate recipes that contain red wine vinegar, and they don't have the vinegar taste this one has. If I do use this again, I will use less vinegar."

MY REVIEW
srenodin User ID: 3893410 158798
Reviewed Jun. 23, 2009

"we used a better cut of meat instead of chuck steak because we couldnt find a good one, but what we used tasted phenomenal!"

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