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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)


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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.

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