Marinated Grilled Chuck Steak Recipes

Steps:

• In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,

Steps:

• In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.

Steps:

• Place onion and bell pepper slices in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
• Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
• Pour the remaining liquid plus the onion and pepper slices into a large frying pan. Cook over high heat for 2 minutes. Move vegetables to the side of the pan and add steak. Reduce heat to medium-high and cook for 4 minutes. Remove vegetables to a plate and flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
• Drain liquid from the pan. Serve steak with onion and bell pepper.

Steps:

• Trim excess fat from the steak, and place in a shallow container or a large zip lock bag.
• Combine all the other ingredients, stirring well; pour the marinade over the steak. Cover and marinate in the refrigerator at least 8 hours, turning once.
• Take steak out of the refrigerator to let it sit while you are getting your charcoal ready on your grill. This will help relax the meat so it is even more tender.
• Remove steak from the marinade. Grill over hot coals 8 minutes on each side, or until it reaches the desired degree of doneness. (I don't cook mine that long).

Steps:

• Mix all ingredients in a microwave-safe bowl or measuring cup. Microwave for about a minute. Stir to dissolve the sugar. Let cool.
• Put your chuck roast or steak in a gallon size zip-loc bag. Add marinade. Close the bag, but suck out all the air before completely closing bag. Put in fridge and marinate for 24 hours. Turn the bag a few times during that period. You can marinate the day of, or give it a couple days. 24 hours seems to work quite well.
• Heat your grill until it is as hot as possible. I have a Weber gas grill, and it takes a good 20 minutes to get that thing smoking hot. My Weber has a thermometer and I'm guessing the grill hits 700 degrees. Get the meat and toss it on the grill. I use a timer -- 3 minutes to sear side one, flip, sear side two for another 3 minutes. If your roast is over 2" thick, go 4 minutes per side. You really do want to sear the meat -- black and smoke is not your enemy -- lots of flavor comes from that. After searing, shut the center burner off and set the others to medium (indirect cooking method for charcoal people). Grill temp should settle down to about 350. At this point I do stick a remote grilling thermometer in the roast/steak. I pull a roast or steak from the grill when it hits about 132 degrees for medium rare. So if the thermometer reads 82 after I sear it, there are 50 more degrees to go, or 25 per side. So I do flip it again when it hits 107 degrees. If you don't own a remote grilling thermometer, buy one.
• When it hits 132 degrees pull it off the grill, put it on a plate and put it in the microwave. I say put it in the microwave for 2 reasons -- 2 Labrador Retrievers who will steal a perfectly cooked piece of meat off the counter in the blink of an eye. At any rate, let the meat sit for 10-15 minutes, which gives you time to do the grilled asparagus, corn, garlic bread, etc.
• This recipe will never fail. Sometimes the cut of meat fails, but no matter what, it will have amazing flavor. For decades I have only used this with a chuck roast on the grill, but gave it a whirl with a thick cut ribeye. Wife said it was the best steak she ever had.

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• Trim all but 1/4 - 1/2 inch fat from sides of steaks and then slash remaining fat with a knife at 1-inch intervals. Spread 1/4 inch of mustard over both sides of steaks -- do not coat sides of steak with the mustard. Place steaks in a shallow dish large enough to hold steaks in one layer and cover with plastic wrap. Refrigerate overnight. Let stand at room temperature 2 hours before grilling.
• Prepare grill. I used charcoal sprinkled with wood chips.
• Brush grids with oil.
• Sear steaks over hot coals (or high heat) for one minute per side. Than adjust grids so steaks are over medium hot heat (on my grill I lower the grill grates or you can move the steaks so they are on the outer edges of the coal to reduce heat). Grill for 7-10 minutes on one side (7 minutes for rare, 8-9 for medium, and 10 for well). Turn steaks and grill for 8-12 minutes (8 minutes for rare, 9-10 for medium rare, 11-12 for well done).
• To serve, transfer steaks to serving platter or carving board and let stand 5 minutes before cutting across the grain into slices 1/4 inch thick or serve steaks whole.

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.