CHUCK ROAST OR STEAK MARINADE FOR THE GRILL
My Mother made this for decades growing up........ summer recipe at the cottage in Northern Michigan. I'm 52, so it has stood the test of time. Made it several years ago for the daughter of a retired butcher on our 2nd date, and two weeks later I was doing 2 roasts at her folks house for Mother's Day. Entire family was there, and I had never never met them. Major pressure!! But the recipe never fails.
Provided by jwalenta
Time P1DT30m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360, Fat 0.3, SaturatedFat 0.1, Sodium 8066.6, Carbohydrate 74.8, Fiber 2, Sugar 62.4, Protein 16.4
MARINATED GRILLED CHUCK STEAK
This chuck steak marinates for at least 8 hours, so be prepared. For me, this is a different taste for steak, with the chili powder. But it goes well with the chuck steak and it turns out nice and tender. And it doesn't use soy sauce, so that extra sodium content is eliminated. Great for this less expensive piece of meat. Marinating time is not included in the prep time!
Provided by breezermom
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
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).
BEER MARINATED CHUCK STEAK FOR THE GRILL
The Women's Day Encyclopedia of Cookery was my main resource as a teen learning to cook. This marinade from that book was my Dad's favorite marinade for steak -- almost always bone-in chuck steak. Every time I use it I think of Dad and remember how he taught me to grill on the little hibatchi that perched on the side of the useless, brick fireplace some previous owner of the house had built. Come taste a memory with me.
Provided by 3KillerBs
Categories Steak
Time 4h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Slice onion paper-thin.
- Peel garlic clove and put it through the garlic press.
- Combine all marinade ingredients and stir well.
- Pour marinade over steaks. Marinade 4-6 hours, turning steaks periodically. Do NOT over-marinade because beer marinades make the steak bitter if soaked too long.
- Preheat your grill. You want a medium-high heat -- enough to get some good sizzle. There's no beating the flavor you get from a charcoal grill, but a gas grill will do the job. I do NOT recommend trying this on an electric, tabletop grill.
- Grill 7-10 minutes per side or until you reach the desired doneness.
- As you cook, drop a few bits of the onions from the marinade onto the coals or burner-covers to make an aromatic smoke which flavors the meat in a way really sets this recipe apart from other beer marinades.
- The marinade will have tenderized the steak significantly, but if you cook it well-done it will almost certainly be tough anyway so I recommend medium-rare to medium.
BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
GRILLED HANGER STEAK
Provided by Anne Burrell
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
- Preheat the grill.
- If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
- Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
- Slice the steaks on the bias and serve immediately.
- Wine Pairing Suggestion: Bandol red
GRILLED STEAK WITH HERB BUTTER
I don't know about where you live, but a typical summer in New York City can get hot and steamy. When the mercury is rising and even the street seems to be sweating, it's hard to think about turning on the oven--which makes this grilled steak an ideal summertime meal. When partnered with seasonal tomatoes made sweet by the hot summer sun, a rich, flavorful herb butter, and the coldest beer I can find, this steak is one of my favorite meals for battling the dog days of summer. If tomatoes aren't in season, serve it with a warming side of creamed spinach--a classic pairing!
Provided by Amanda Freitag
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
- To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
- Heat an outdoor grill, a grill pan, or the broiler on high.
- Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
- Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
- Place one hot steak on top of each plate of the seasoned tomatoes and serve.
BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Preheat a grill to medium high. Remove the steak from the marinade; discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium rare. Let rest 5 minutes before slicing.
- Photograph courtesy of Con Poulos
GRILLED HANGER STEAK
"Hanger steak can get tough if you cook it too long, but I love how yummy it tastes with a great marinade," says Anne.
Provided by Anne Burrell
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with this deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight.
- Preheat a grill to medium high. Season the steaks with salt.
- When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare-up. Grill the steaks for 4 to 6 minutes on each side for medium rare. Remove from the grill and let rest for 5 to 10 minutes before slicing.
MARINATED BONELESS CHUCK STEAK
Flavorful and juicy boneless chuck steak with onions and bell pepper.
Provided by kuuzo
Time 3h25m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 574 calories, Carbohydrate 19.2 g, Cholesterol 51.3 mg, Fat 49 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 10.1 g, Sodium 1470.9 mg, Sugar 11.1 g
GRILLED CHUCK STEAK
The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. -Jan Briggs, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
MARINATED CHUCK STEAK
You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. It tenderizes and boosts the flavor. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.,
Nutrition Facts : Calories 263 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 313mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
BEST EVER GRILLED CHUCK STEAK
This is a great easy way to cook cheap steaks. I used some cheap steaks I got on sale and they were so tender and tasty. Recipe is easily adjusted to how many steaks you have. Prep time includes overnight marinating time. Recipe source: Fire and Smoke
Provided by ellie_
Categories Steak
Time P1DT20m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 0.2, Sodium 1280, Carbohydrate 8.9, Fiber 3.7, Sugar 3.2, Protein 4.5
PAN-GRILLED BEER-MARINATED HANGER STEAK
Categories Beer Beef Garlic Herb Mustard Marinate Low Cal Grill/Barbecue Soy Sauce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
- Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
- Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
BEER MARINATED STEAKS
Oh wow another Vegemite find! This is great for the Barbie! This is enough marinade for approx 6 x 200gr steaks. I have included marinade time in cooking time.
Provided by Tisme
Categories Steak
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the ingredients and pour over steaks.
- Marinate for at least, 2 hours or overnight in refrigerator, turning steaks occasionally.
- Remove the steaks from the marinade and reserve marinade.
- BBQ your meat over a medium heat for desired time, basting occasionally with the reserved marinade until cooked to your liking. Serve immdeiately.
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