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Balsamic-marinated chuck steak

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Post Thu Dec 13, 2012 11:31 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
This is actually a spin on the Top Sirloin With Broccolini recipe found on page 80 of Weber's Time To Grill.

Last week I bought an English-cut chuck roast and cut it horizontally into 2 steaks. The first one met a quick fate at the hands of salt, pepper, and fire but this one hung around for a few days. :wink:

I mixed up the marinade the night before.
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24 hours later the steak was ready for the grill so I put it on my cheap cast iron grate over Duraflame briquettes.
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I didn't make the broccolini per the recipe but the marinade worked very well on the beef. It's essentially a vinaigrette so I made a few minor alterations, but the flavors held up well and chuck steak has the advantage of being able to tolerate a long marination.

Post Fri Dec 14, 2012 11:35 am
tex_toby well done
well done

Posts: 1824
Location: Van Alstyne, Texas

I could hide that - no problem. :)
20" x 40" Party Gator Pit
Char-Griller Wrangler w/Side-burner - My camping grill

Post Sun Dec 16, 2012 5:33 pm
beercuer User avatar
well done
well done

Posts: 2306
Location: Southern Californy
Oh, how I luv Chuck steak, and how I'd luv some of yours, Brad. That's the one cut of steak I believe tastes best cut on the thinner side. Now you've done given me a hankerin' for one.
Got beer???

Post Tue Dec 18, 2012 4:59 pm
Trollby well done
well done

Posts: 1327
Location: MadCity, WI

Looks mighty good!

Thanks for sharing

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