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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The marinade for this steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. Janet Briggs Ingredients:
4 garlic cloves, minced |
1/4 cup olive oil |
1 cup red wine vinegar |
2/3 cup ketchup |
2 tablespoons worcestershire sauce |
2 teaspoons sugar |
2 teaspoons dried basil |
1 boneless chuck steak (1-1/2 inches thick and about 3 pounds) |
Directions:
1. In a small saucepan, saute garlic in oil for 3-4 minutes or until tender; remove from the heat. In a 4-cup measure, combine the vinegar, ketchup, Worcestershire sauce, sugar, basil and garlic.
2. Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade.
3. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
4. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with marinade. Yield: 6-8 servings.
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