Peppy Chuck Steak Grill |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 to 3-pound chuck steak, cut 1 inch thick | 1/2 cup cooking oil | 1/2 cup dry red wine |
| 2 tablespoons catsup | 2 tablespoons molasses | 2 tablespoons finely snipped candied ginger |
| 1 clove garlic, minced | 1 teaspoon salt | 1/4 teaspoon pepper |
| 1 | Slash fat edges of meat. Place in shallow dish. Combine remaining ingredients; pour over steak. Let stand 3 hours at room temperature or 6 hours in refrigerator, turning several times. Drain steak, reserving marinade. Remove excess moisture from steak with paper toweling. Cook over medium coals for 20 minutes on each side for rate doneness, 25 minutes on each side for medium-rare, brushing occasionally with the reserved marinade. Carve meat across grain in thin slices. |