I’ve had some good experiences with chuck steak, but they involved very long oven roasting. And clearly this hot summer is not the best environment to repeat such a recipe. Again thinking of outdoor grilling, I wanted to cook the chuck relatively fast and have it not too chewy. The only way to achieve those two contradicting goals was to marinate the meat.
½ cup red wine vinegar
½ cup soy sauce
1 lemon, zested and juiced
1 table spoon dark brown sugar
1 table spoon Worcestershire sauce
4 garlic cloves, minced
I mixed all ingredients together and soaked approximately 2 pounds of chuck steak overnight.
The grilling didn’t require much of effort. 8 minutes on each side for medium rare. Because of the marinade, the meat was visibly wet and didn’t char too much. I think it is good, since the science warns about charred meat being not very healthy.
In any case, the meat came out tender and juicy. Add the red wine to your glass, some vegetables to your plate, and enjoy!