BBQ Chuck Steak

Thank you to Barbara Quigley for this recipe!

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1 pound, at least 1” thick, chuck steak

California Marinade

1 teaspoon garlic powder
2 tablespoons oil
1 teaspoon Italian seasoning
1 teaspoon thyme
1/2 teaspoon pepper
1 teaspoon horseradish
1 teaspoon soy sauce
2 tablespoons wine vinegar
1/4 cup catsup

Mix marinade and pour into a zip lock bag. Add steak turning to coat well. Refrigerate for at least 8 hours or up to 24 hours. Turn the bag over at least once while marinating.

Remove steak from marinade about 20 minutes before cooking to warm it, reserving marinade for basting if needed.

Preheat grill. Place steak on grill and cook for about 5 minutes on each side depending on your preference of doneness. If you get spots that get to dark (read - burnt from flare-ups), brush a little marinade on it to help soften it up.

Don’t add marinade the last 2 minutes of cooking as it contains raw meat juice and won’t have time to heat thoroughly and kill any germs that may be present.

Remove steak from grill once done and let rest 5 minutes before cutting to allow juices to settle.

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