A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You’ll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.
Ingredients:
2 approx. 1″ thick boneless chuck steaks (approx. 1.5 lbs. total)
For the marinade:
2/3 cup olive oil
1/3 cup red wine vinegar
1/3 cup soy sauce
2 tbsp. brown sugar
3 cloves minced garlic
1 tbsp. dried parsley leaves
1 tsp. coarsely ground black pepper
1 tsp. dried rosemary leaves
1 tsp. dried mint leaves
Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.
Copyright © 2008 Lee Griffith. All rights reserved.