Barbecued Chili Steak
|Vinegar||1⁄2 Cup (8 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Onion||2 Tablespoon, finley chopped|
|Chili powder||2 Teaspoon|
|Beef chuck steak||3 Pound, cut 1 1/2 inches thick|
Combine first 7 ingredients.
Slash fat edges of meat.
Place in shallow dish.
Pour vinegar-catsup mixture over steak.
Let stand 3 hours at room temperature or overnight in refrigerator, turning steak several times.
Drain steak, reserving marinade; pat dry with paper toweling.
Cook over hot coals about 20 minutes on each side for rare, or 25 minutes on each side for medium.
Brush occasionally with the reserved marinade.
Carve meat across grain in thin slices.