I’m in the mood for steak!

Grilled Beer Marinated Chuck Steak

Burgers and hotdogs are probably the most common grilling items and are some of the easier meats to prepare. Price Chopper offers burgers pre-formed and pre-packaged but sometimes, don’t you just want a steak? We have a great recipe for you to try using chuck steak. Chuck steak is a particularly flavorful and economical cut. Before you get started here are some grilling tips for an even more flavorful and juicy boneless chuck steak:

  • Marinate chuck steak overnight in fridge
  • Best cooked to medium rare
  • Once cooked, slice at a 45° angle across the grain into thin slices

Grilled Beer Marinated Chuck Steak

1 can (12 oz.) beer

½ cup olive oil

¼ cup cider vinegar

1 Tbs. Worcestershire sauce

2 cloves crushed garlic

salt and pepper, to taste

3-4 lb. boneless chuck steak (1 in. thick)

In a bowl combine beer, olive oil, vinegar, Worcestershire sauce, garlic, salt and pepper.  Pierce steak all over with a fork.  Place steak in a resealable plastic bag.  Pour marinade ingredients over steak.  Refrigerate overnight in marinade, turning once to be sure steak is covered with marinade.  Remove from refrigerator and allow steak to stand at room temperature about 1 hour.  Discard the marinade and grill the steak over medium-high heat, 8 minutes per side for medium-rare.  Allow the steak to stand for 10 minutes before carving.  When slicing hold knife at a 45° angle and slice steak across the grain into thin slices. (Serves 6 -8.)

Yum! This recipe is simple and sure to give you a delicious way to grill chuck steak. If you prepare the marinade the day before, you may want to try persuading a family member or friend into grilling them for dinner the next day so you can take some time to relax before dinner!

  One thought on “I’m in the mood for steak!

  1. Jessica
    June 7, 2011 at 3:32 pm

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!

  2. Randolph Stanley
    June 26, 2011 at 8:49 am

    I’m 53, and as a child, Chuck was my Dad’s “go to” cut for everyday cooking. He would trim out center cut, cut into 4 oz pieces, salt and pepper and put them into the fridge in a covered container for at least 3 days. He would then grill over charcoal with some apple wood chips until med- med rare. Even today I consider Chuck to be a very satisfying steak when done this way. Thanks for looking!

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