Prep 30 mins
Cook 20 mins
This chuck steak marinates for at least 8 hours, so be prepared. For me, this is a different taste for steak, with the chili powder. But it goes well with the chuck steak and it turns out nice and tender. And it doesn't use soy sauce, so that extra sodium content is eliminated. Great for this less expensive piece of meat. Marinating time is not included in the prep time!
- 907.18 g chuck steaks, about 1 inch thick
- 78.07 ml lemon juice
- 59.14 ml olive oil
- 29.58 ml onions, minced
- 1 garlic clove, minced
- 14.79 ml chili powder
- 4.92 ml salt
- 9.85 ml ground ginger
- Trim excess fat from the steak, and place in a shallow container or a large zip lock bag.
- Combine all the other ingredients, stirring well; pour the marinade over the steak. Cover and marinate in the refrigerator at least 8 hours, turning once.
- Take steak out of the refrigerator to let it sit while you are getting your charcoal ready on your grill. This will help relax the meat so it is even more tender.
- Remove steak from the marinade. Grill over hot coals 8 minutes on each side, or until it reaches the desired degree of doneness. (I don't cook mine that long).
Great marinade with perfect seasoning. Thanks for posting.
This marinade is so good! I thought the amount of chili powder was going to be too much, but it was perfect. I ended up marinading mine overnight. Will be making again!! Made for Everyday Holiday Tag.
This has been my favorite steak recipe since it was published in Southern Living in July, 1980. The flavor is fantastic and it uses one of the most economical cuts of meat! A winner all around.