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- 1Â 1/2 x - to 2 1/2-lb. chuck steak, preferably with some rib bone attached,
- 3/4 x to 1 1/4 inches thick
- The day before you are going to eat, put the steak in a shallow dish and pierce it all over on both sides with a fork or possibly skewer. Pour the marinade over the steak, cover, and chill overnight, turning the meat occasionally.
- About 30 min to 1 hour before cooking, remove the steak from the refrigerator.
- * To grill the steaks: Chuck steaks are best when grilled over charcoal with the addition of a few soaked hickory or possibly other hardwood chips. These steaks are usually a bit too chewy to be served rare and are best cooked medium-rare to medium.
- Remove the steak from the marinade, shake off any excess, and place it directly over the coals of a medium-warm fire. Use a lidded barbecue, if possible, and cover the steak immediately after placing it on the grill; if you use soaked hardwood chips, sprinkle them over the fire just before adding the steak.
- Grill the steak for 5 to 7 min on the first side. Turn it over and cook for 5 to 6 min more. Test the interior temperature with an instant-read thermometer - it should read 130 degrees to 135 degrees for medium-rare and 135 to 150 degrees for medium. Remove the steak to a platter or possibly cutting board. Let rest, loosely covered with foil, for 5 min. Cut the meat away from the bones in the largest pcs you can and slice each piece across the grain into 1/4- to 1/2 inch-thick strips. Serve at once.
- Makes 4 to 6 servings.