Marinated and Grilled Chuck Steaks

Ingredients

• 4 chuck steak (boneless, look for chuck eye steaks if possible)
• ½ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup honey
• 2 Tablespoons Worcestershire sauce
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons salt
• 1 teaspoon red pepper flakes
• 5 sprigs fresh thyme
• 5 cloves garlic (minced)

Steps

1. 1

   Make the marinade. Combine all ingredients for the marinade in a zip-top bag or a non-reactive glass bowl.

2. 2

   Mix and massage. Place the steak in the marinade, and massage or toss the steak to ensure it is evenly coated on all sides.

3. 3

   Marinate the steaks. Place the bag or container of marinating steak in the refrigerator and allow the steak to marinate for 4-8 hours. Smaller steaks can marinate for 4 hours, thicker cuts can marinate for 6-8 hours.

4. 4

   Preheat. Preheat your grill to medium-high heat (around 450 degrees F) for two-zone cooking (one high heat side, one side with little to no heat).

5. 5

   Sear. Remove your steaks from the bag and carefully shake off any excess marinade or large pieces of herbs. Place the steaks on the high-heat side of the grill and cook for 3-4 minutes per side, leaving the lid open.

6. 6

   Finish grilling. Once both sides have a nice sear, move the steaks to the low-heat side of the grill, close the lid, and cook to your desired doneness. 120-125 degrees F for rare, 130-135 for medium rare, 140-145 for medium, 150-155 for medium well, and 160-165 for well done. The time on this step varies by your desired doneness, but a medium rare steak should reach temperature in about 6-8 minutes.

7. 7

   Rest and serve. Remove the steaks to a cutting board and allow them to rest for 5-10 minutes before serving.