Usually I don’t do much with chuck steak except use it in Mongolian Beef dishes or something that’s really saucy because it’s such a meaty meat. The flavor of this marinade works really well, and I think next time I would use it on steaks or something as well instead of just chuck steak.
Marinated Chuck Steak
(Adapted from Taste of Home)
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
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.
