Ronnie's Notes
Grilled Chuck Steak
I realize that chuck steak does not have the same high regard as, say rib steak. But I don’t care. I love chuck because it has such a robust, beefy flavor and the texture, while not as tender as rib, is satisfying to any lover of beef (which I am!).
You can make chuck steak in a quickie way — seasoned with salt, pepper and garlic powder and grilled outside (or in the broiler or grill pan).
But a marinade really enhances this cut of beef and also helps make it more tender. This recipe for Marinated Chuck Steak — spiked with a bit of Sriracha — is perfect for a summer meal and is an especially good choice if you are observant and have eaten nonmeat meals during the Nine Days.
Instructions
Place the meat in a deep container.
In a bowl, mix the wine, olive oil, orange juice, mustard, thyme, ginger, orange zest and Sriracha and pour over the meat.
Turn the meat over once or twice to be sure all surfaces are covered.
Marinate for about one hour.
Preheat an outdoor grill or oven broiler.
Remove the meat from the marinade.
Sprinkle with fresh pepper.
Grill or broil for per side, depending on whether you like the meat rare, medium or medium-well.