Made this with 1 lb. of chuck and marinated for 27 hours. Nice flavor and easy to do. Had to cut around the gristle but that was ok. Served with grilled potatoes and grilled corn on the cob.
I have made this twice now. I skipped the meat tenderizer and I used garlic salt instead of garlic powder. The first time I wasnt paying attention and used red wine vinegar instead of red wine, it marinaded in the fridge for about 48 hours because I was scared how it was going to turn out. Finally, I sucked it up and threw it on the grill and it was great!!! The second time I used red wine and marinaded it for 24 hours and it was wonderful! Both ways were great, but my husband and I agreed if we had to choose, the wine was better than the red wine vinegar. Either way, I made it both times for my in-laws and it was scarfed down with little to no leftovers. Thanks for a great recipe, this is a new summer favorite in our house!!!
I made this great main course and my son and I loved it. I did not have red wine so I substituted 1/2 cup Dry Sherry. The taste was great, and it was very tender. My son, the tailgating super-chef, rates it 5 stars. I served Grilling beans with it. Fantastic!
Simple, but very delicious. It was so tender. I actually doubled the marinade and added some worchestshire along with soy sauce. Thank you for the recipe...will definitely be doing it again!