| A couple of weeks ago, my wife Sue came home | | | | 1/3 cup red wine vinegar |
| from one of our localsupermarkets with a couple of | | | | 1/3 cup soy sauce |
| chuck steaks. A young guy in the meatdepartment | | | | 2 tbsp. brown sugar |
| had given her a pitch describing the virtues of | | | | 3 cloves minced garlic |
| chucksteak and how flavorful it is. I had always | | | | 1 tbsp. dried parsley leaves |
| considered chuck steakto be inferior for grilling | | | | 1 tsp. coarsely ground black pepper |
| purposes, but I decided to challengemyself: Could I | | | | 1 tsp. dried rosemary leaves |
| take these chuck steaks and turn them into a | | | | 1 tsp. dried mint leaves |
| goodpresentation from the grill? Well, I passed the | | | | Put all marinade ingredients in a bowl, or a two-cup |
| test with flyingcolors. These steaks tasted great! I | | | | measuring cup,and stir with a spoon until ingredients |
| grilled these on George | | | | are thoroughly blendedtogether. Tenderize the meat |
| Foreman electric grill, but you can prepare the steak | | | | by poking repeatedly with a fork. |
| on a largecast iron frying pan as well. You'll find the | | | | Place steak and marinade in a large freezer bag. Coat |
| flavor from the marinade to be very tasty and not | | | | the steakwell with the marinade. Seal the freezer bag |
| overpowering. There are some fantastic layers of | | | | and place in a bowl. |
| flavor going on. | | | | Chill in refrigerator and marinate the meat for at least |
| Ingredients: | | | | 4 hoursand up to overnight. Grill steaks to |
| 2 approx. 1" thick boneless chuck steaks (approx. 1.5 | | | | preference. |
| lbs. total) | | | | Copyright © 2008 Lee Griffith. All rights |
| For the marinade: | | | | reserved. |
| 2/3 cup olive oil | | | | |