Recipe Background
Try this grilled chuck steak recipe if you would like to use a more economical cut of meat, but still have a tender steak. The trick to achieve that is to make sure you marinate the steak for at least 8 hours, make sure you do not overcook the steak, and to cut the steak against the grain when serving. I often make extra steak and use the leftovers over salad greens the next day for lunch or dinner. If you don't want to open a whole bottle of wine just to make this recipe, consider buying a four-pack of small wine bottles. I usually keep these in the house for making marinades when I don't think we will be drinking wine with dinner.
Grilled Chuck Steak
with Red Wine Marinade
Thin, boneless chuck steak (1/2 – 1” thick)
Marinade: (enough to marinate 3-4 # of steak)
¾ cup red wine (1 mini bottle)
2/3 cup soy sauce
¼ cup olive oil
¼ cup balsamic vinegar
2 Tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
3 cloves garlic, minced
1 Tablespoons brown sugar
Combine marinade ingredients in a large (gallon sized) zip-style bag. Place the steak in the bag. Place the bag in a large bowl (to prevent any leaks in the fridge!) and refrigerate for 8 hours or overnight. Remove steak from marinade and grill over medium heat until medium rare (about 4 minutes per side depending on thickness). Remove from grill and cover with foil. Allow steak to rest for 5 minutes before cutting or serving. Cut across the grain.
See more Beef Recipes Like Grilled Chuck Steak with Red Wine Marinade
Return to Dinner Menus and Recipes for This Week
New! Comments
Please share if this site or a specific recipe has been helpful to you, along with any comments!
|
