Poor Man's T-Bone Steak

"This recipe turns a cheap cut of beef into a tasty grilled steak. It's great for camping or picnics because you can make it ahead, marinate up to two days and then grill it when you are ready. (The cooking time is the marinating time.)"
 
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photo by sweetjenn51 photo by sweetjenn51
photo by sweetjenn51
photo by sweetjenn51 photo by sweetjenn51
Ready In:
24hrs 10mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Pierce the roast with a fork on both sides.
  • Mix all marinade ingredients together. Pour over the chuck roast in a marinade pan or zip-lock bag.
  • Refrigerate overnight or up to two days, turning several times.
  • Grill it as you would steak. Let rest a few minutes, slice and serve.

Questions & Replies

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Reviews

  1. sweetjenn51
    I thought I ordered a roast but when delivered I saw it was 4lbs of Chuck steak...okay I'll work with. I treated like a roast. Cut my potatoes, green bell peppers and cauliflower . I added 1 pack of baby carrots and big chopped 2 LG Vidalia onions. I seasoned the veggies with 5 cloves of garlic (smashed) 1 bay leaf and seasoned salt and black pepper. I added the steaks on top of veggies. Seasoned with seasoned salt, 1 pack Lipton onion soup mix and 1 bay leaf.
     
    • Review photo by sweetjenn51
  2. Catnip46
    I marinaded all day. Maybe next time I would use a little less liquid smoke and a little less brown sugar. The steak tasted too sweet for me but other wise was good and tender. I put my steak under the broiler for about 6-7 minutes. It turned out rare just the way I like it. <br/>Made for chef alphabet soup.
     
  3. breezermom
    Loved this! I did not use as much liquid smoke due to personal preference. I like my steaks medium to medium-rare, and cooked the roast 7 minutes on each side. With that cooking time, my steaks were more medium-rare. The taste was just like a "real" steak. Thanks for sharing!
     
  4. LGRM1
    Very tasty. Would add to let it come to room temp before grilling, if it is a large cut. Took a long time to reach temp inside, and a bit of the outside got hard. But overall, well-liked at our house. On the mild side, but lovely smokey flavor.
     
  5. iris5555
    This really does result in a tender steak. I would reduce the amount of liquid smoke as a personal preference.
     
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Tweaks

  1. sweetjenn51
    I added a couple tsp cornstarch to veggies to make the gravy thicker from juices of meat and veggies. It cooked about 2 hours on 400 degrees (last half hour I reduced heat to 350 and added a little water) so veggies didnt stick...
     
  2. cricket1176
    This one is a KEEPER!! The whole family loved it! My very picky DH asked me to make sure and make this again. My DD(6) said that she loved it, and that it was much sweeter than the "other" steak. The only substitution I made was using Splenda Brown Sugar blend instead of regular brown sugar. Thanks for posting this ugogirl!!
     

RECIPE SUBMITTED BY

Greetings! I live in western Wisconsin with my wonderful husband, 2 dogs, 3 cats, 4 horses, 1 mule and an Amazon parrot. My husband is a Certified Natural Hoof Care Practitioner and Field Instructor which keeps him very, very busy. I am a nurse and have been working in an elementary school since 1989. We have two grown sons. Our older son is an Air Force Academy graduate and pilot (engaged to be married in October 2006) and our younger son is working on a degree in Marketing. My husband and I love to travel and camp in our 5th wheel trailer or spend time at our cabin in northern Minnesota. I love spending time with my family and friends. I am an avid reader, belong to a local book club, and I never go anywhere without a book. In my free time, I enjoy going to movies, traveling and shopping with my girlfriends, collecting and displaying my Department 56 Snow Village pieces, adding to my Wizard of Oz collection, taking cooking classes, collecting cookbooks, playing cards and board games and at present, I am a member of three 500 card clubs. However, my real passion is cooking!!
 
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