Herbed Chuck Steaks
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1 Tablespoon|
|Dried thyme leaves/1 tablespoon minced fresh thyme leaves||1 Teaspoon|
|Coarse ground black pepper||1⁄2 Teaspoon|
|Boneless beef chuck shoulder steaks||2 , well trimmed, cut 1 inch thick|
Combine vinegar, water oil, thyme, pepper, salt and sugar.
Place beef chuck shoulder steaks in plastic bag; add marinade, turning to coat.
Close bag securely and marinate in refrigerator 6 - 8 hours (or overnight, if desired), turning occasionally.
Remove steaks from marinade; reserve marinade.
Place steaks on grid over medium coals.
Grill 14 - 20 minutes for rare (140 degrees F) to medium (160 degrees F) or to desired doneness; turn once, brushing with reserved marinade before turning.
Carve into thin slices.
Recipe may also be prepared using beef eye round steaks cut 3/4 1 inch thick or a beef chuck blade stead cut 3/4 -1 inch thick.
Decrease cooking time for beef eye round steaks to 12 - 16 minutes for rare to medium.
Cooking time for beef chuck blade steak will be 14 - 20 minutes for rare to medium.
Note: Boneless beef chuck shoulder steaks may also be cooked in covered cooker (direct method).
Decrease cooking time to 10 -14 minutes for rare (140 degrees F) to medium (160 degrees F).