Best Grilled Chuck Steak Recipes

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.

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:

• Combine all the ingredients (except steaks) in a bowl. Mix well. You may choose to puree the marinade to get a more consistent mix.
• Reserve one cup of marinade for basting.
• Place three steaks in a gallon storage bag, place the other three in a second bag.
• Divide remaining marinade and pour over steaks. Seal bags and allow steaks to marinate in the refridgerator for four hours or more.
• Grill steaks with medium-hot coals. Leave to coals lumped in the middle of the grill and grill the steaks around them, not directly above them.
• I turn the steaks a few times on the grill and baste liberally with the reserved marinade during cooking.

BEST EVER GRILLED CHUCK STEAK

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.

GRILLED BLOOD ORANGE CHUCK STEAK

Steps:

• Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.
• Remove beef from marinade; discard used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).