Chuck Steak For a King

Ok, we are sometimes on a BBQ budget that calls for chicken but we want to grill steak.  One option is to dip into your Vegas fund and pick up a Ribeye, not a good option in my book!  My recommendation is to keep your Vegas fund intact and pick up a Chuck Steak.  Yes I know, it is not the best for the grill but with a little know how your BBQ guests will love it.

I like to pick a Chuck steak that is about 1.5" - 2" thick with good marbling.

Marinade the your steaks over night in the refrigerator.(24 hours is best)

I mix the following marinade in a bowl.  Place my steaks in a ziplock bag and then pour in the marinade.  I close the bag making sure there is no air in the bag.   Depending on the size and number of steaks you may need more then one bag and you may need to adjust the amount of marinade you mix up.

  • 1/2 cup Olive Oil
  • 1/4 cup Soy Sauce
  • 1/4 cup Red Wine Vinegar
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Lemon Juice
  • 2 Crushed Garlic Cloves
  • 2 tbsp Black Pepper
  • 2 tbsp Dry Mustard
  • 2 tbsp Onion Powder
  • 1 tsp Ginger Powder
One hour before placing the steak on the grill, remove it from the marinade and cover both sides with the following mixture and let the steak rest on the counter.
  • 6 Crushed Garlic Cloves
  • 2 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Olive Oil
Set your BBQ on high.  Grill the steaks 10 - 14 minutes per side or when Medium Rare (130F)

Remove from grill, cover in foil and let rest for 20 - 30 min.

To serve, cut the against the grain into strips 1" thick or a little less.

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