Harps Foods Recipes
https://48.core1.lasso1.webstophq.com/Recipes/Detail/4408/
Barbecue Chuck Steak
Yield: 4 to 6
Ingredients
| 1 | well-trimmed beef chuck 7-bone steak, cut 3/4 to 1- inch thick (about 2 pounds) | ||
|
|
|||
| Marinade and Sauce: | |||
| 1 | cup | finely chopped onion | |
|
|
|||
| 1 | cup | ketchup | |
|
|
|||
| 1/3 | cup | packed brown sugar | |
|
|
|||
| 1/3 | cup | red wine vinegar | |
|
|
|||
| 1 | Tablespoon | Worcestershire sauce | |
|
|
|||
| 1/4 | teaspoon | crushed red pepper | |
|
|
|||
Directions:
Combine ingredients for marinade and sauce; mix well. Place beef steak and 1 cup of marinade mixture in food-safe plastic bag, turning steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade mixture for sauce.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once.
Meanwhile in small saucepan, bring reserved sauce to a boil. Reduce heat and simmer 10 to 15 minutesor until desired consistency.
Trim fat; remove bones. Carve beef into serving-size pieces; serve with sauce.
Recipe provided by National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://48.core1.lasso1.webstophq.com/Recipes/Detail/4408/
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login