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Marinated, Grilled Chuck Steak Recipe

Lee Griffith

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A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.


2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)

For the marinade:

2/3 cup olive oil

1/3 cup red wine vinegar

1/3 cup soy sauce

2 tbsp. brown sugar

3 cloves minced garlic

1 tbsp. dried parsley leaves

1 tsp. coarsely ground black pepper

1 tsp. dried rosemary leaves

1 tsp. dried mint leaves

Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.

Copyright © 2008 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a. k. a. “Griff" is the author of several blogs. Griff describes himself as a “former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on

Check out “Griff's Recipe Report" at


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