Best Beer Marinated Chuck Steak For The Grill Recipes

JUICY & FLAVORFUL BEER MARINATED STEAK

Steps:

• Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
• Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
• Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
• Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
• Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.

MARINATED CHUCK STEAK

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.,

BEER STEAK

Steps:

• Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

BEER-MARINATED GRILLED SKIRT STEAK

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.

MARINATED GRILLED CHUCK STEAK

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).

GRILLED CHUCK STEAK

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.

BEER MARINATED CHUCK STEAK FOR THE GRILL

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.