Beer Marinated Chuck Steak for the Grill
- Ready In:
- 4hrs 20mins
- Ingredients:
- 9
- Serves:
-
8-12
ingredients
- 4 -6 lbs bone-in chuck steaks (about 3/4-inch thick)
-
Marinade
- 12 ounces beer
- 1⁄2 cup vegetable oil (Dad used corn oil, I use Canola oil today.)
- 1 small onion
- 1 garlic clove
- 2 tablespoons lemon juice
- 1 teaspoon salt (I generally use 1/2 tsp anymore) (optional)
- 1⁄2 teaspoon pepper (I use 1/4 tsp fresh-ground)
- 1 teaspoon dry mustard (I sometimes substitute 1 tsp Heinz Brown prepared mustard)
directions
- Slice onion paper-thin.
- Peel garlic clove and put it through the garlic press.
- Combine all marinade ingredients and stir well.
- Pour marinade over steaks. Marinade 4-6 hours, turning steaks periodically. Do NOT over-marinade because beer marinades make the steak bitter if soaked too long.
- Preheat your grill. You want a medium-high heat -- enough to get some good sizzle. There's no beating the flavor you get from a charcoal grill, but a gas grill will do the job. I do NOT recommend trying this on an electric, tabletop grill.
- Grill 7-10 minutes per side or until you reach the desired doneness.
- As you cook, drop a few bits of the onions from the marinade onto the coals or burner-covers to make an aromatic smoke which flavors the meat in a way really sets this recipe apart from other beer marinades.
- The marinade will have tenderized the steak significantly, but if you cook it well-done it will almost certainly be tough anyway so I recommend medium-rare to medium.
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Reviews
-
Was looking specifically for a chuck marinade b/c hubby, who doesn't eat meat, thinks all steaks are the same and picked up a chuck steak for me when he did the grocery shopping. I usually don't marinade, but I was worried that the cut would be too tough so I looked this up. All I can say is, WOW! This marinade made the meat sooo tender and juicy! And that is saying a lot considering I was grilling a very thin, bone-out steak! This recipe is a great find and will go in the keeper file! I may just try it on other cuts, as well!!
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My family really enjoyed this recipe. After I pulled the steaks out of the marinade I put the marinade in a fry pan and sauted the onions to see what they would be like. They turned out really nice and were good over to of the steak. I only had some thinly sliced steaks, but next time I want to use some chuck steak like the recipe called for.
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We really wanted to love this, but it just did not have alot of flavor. I even added a Tablespoon of grill seasoning to the marinade. It did however make this inexpensive cut of meat tender. I also tossed the onions on the coals but I really didn't notice anything different by doing that. I will try it again, but to get my family to eat it I will really have to spice it up, not necessarily heat, but seasoning.
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I had always stayed away from chuck steaks due to the high content and inexpensive price. I figured Yuck!!! ...This is the recipe that has made me a convert!!!! With a husband and 4 kids, finding a steak recipe like this is a Godsend. (They usually want proterhouse, skirt, or shell.) I used Coors Light, as I did not want it to taste to "stouty". Followed the directions exactly. As not wanting to overcook it, I kind of acidently undercooked it. Then I had to throw it in a pan on the stove, figuring that I really screwed something up. I thought that it would get really tought, but I was mistaken. It was great!! (I actually made this last week and never got a chance to post a rating.) I am making it again tonight, and probable every week for the rest of my life (LOL) THANK YOU
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina