Grilled Marinated Chuck Steak
Ingredients
1⁄2 cup balsamic vinegar (I used pomegranate balsamic vinegar, any would work.)
1⁄4 cup soy sauce
1⁄4 cup olive oil
1 envelop Lipton’s onion soup mix
2 chuck steaks (Mine totaled about 3 pounds with bone.)
Instructions
1. Mix all ingredients together in a large ziptop bag or other sealable container. Refrigerate for at least 2 hours but no more than 10, turning occasionally.
2. Grill. For me this step involved heating the grill to a high heat, searing the meat for 1-2 minutes per side, removing the steaks and reducing the grill’s heat to a lower temperature and then grilling 3-4 minutes per side until done and around 140*-145*F. You probably know your grill better than I do!
Comments
This is the first real steak that we’ve made from our grass-fed cow stockpile! Chuck steak is not a great cut of meat but it sure worked well on the grill and was super flavorful. The steak shown in this picture was huge and got cut up into about 4-5 pieces for serving after the picture was taken. We’re still getting the hang of grilling, but every attempt comes out better than the previous one.
The marinade was great and had the added bonus of using balsamic vinegar. I’m pretty sure that I could drink balsamic straight and be a happy camper so I’ve got quite a stockpile of various balsamics should the need to live off of it ever arise. I used the Lipton soup mix because I happened to have a packet from a previous cooking experiment. A simple mixture of salt, pepper, and garlic would have worked well also. Art suggested that, in the future, I reduce the marinade down and make a sauce with it because it was so tasty, so I might consider that!
Shown here with Roasted Turnips.
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