Grilled Chuck Steak

 I believe many think that chuck steaks are somehow "inferior" to other cuts of steak. If properly prepared (usually by marinating), a chuck steak can be tender and delicious! And it costs much less than most other cuts of beef steak.

Measurements are approximate.

1/4 cup onion, chopped (I used red)
2 T olive oil
1 T red wine vinegar
1 T soy sauce
1 T Dijon mustard
1 T dried parsley, rubbed
2 t brown sugar
1 t dried mint leaves, rubbed
1 t coarsely ground black pepper
4 cloves garlic, crushed
1 sprig fresh rosemary
1 1/2 lb boneless chuck steak

In a small bowl, mix together marinade ingredients. Set aside.

Pierce steak well with a fork. Place steak and marinade in a large ziploc bag. Turn several times to ensure meat is well coated.

Refrigerate at least 4 hours and up to overnight. Remove from fridge 30 minutes before grilling.

Preheat grill over medium high heat. Grill steaks to desired doneness. Let meat rest a few minutes before slicing.

I served the steaks with twice baked potatoes.

These turned out to be the best chuck steaks I've made yet.