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Grilled Chuck Steak

Grilled Chuck Steak

Decadent and flavourful chuck tender steak is marinated, grilled until juicy, and then topped with

Ready in: 15 minutes plus 24 hrs marinating

Serves: 4

Complexity: very-easy

kcal: 1096

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Ingredients

1.5 kg chuck steak or chuck eye steak (4 steaks)
MARINADE:--
4 tbsp rice bran oil
6 tbsp SIDS RASPBERRY VINEGAR
4 cloves garlic
½ tsp SIDS SMOKEY BBQ RUB
½ tsp SIDS SALT & PEPPER
¼ tsp chilli flakes
COMPOUND BUTTER:--
110 g butter
2 cloves garlic
1 tbsp fresh thyme, fine chopped
1 tbsp fresh rosemary, fine chopped

Directions

MARINADE:
Mince 6 cloves of garlic (reserve 2 cloves for compound butter).
Add 4 cloves minced garlic, oil, SIDS RASPBERRY VINEGAR, SIDS SMOKEY BBQ RUB, SIDS SALT & PEPPER, and chilli flakes in small bowl. Stir to combine completely using a fork or small whisk.
Place the chuck steaks in a cake pan or flat-bottomed pan. Pour the marinade over the steaks and toss until they are all completely coated.
Place plastic wrap over the top of the cake pan and place in the refrigerator for 24 hours.
COMPOUND BUTTER:
Place room temperature butter in a small bowl. Add 2 cloves of minced garlic, rosemary, and thyme to the butter. Stir to combine using a fork or hand mixer.
Scrape the butter onto a piece of plastic wrap and roll it into a log. Pinch the ends of the plastic wrap together to hold the butter together. Place the butter log in the fridge to harden.
GRILL STEAK:
Heat a charcoal or gas grill. Drain the marinade from the steaks into a small pot and over a medium heat, reduce to a jus.
Place the steaks on the uncovered grill over direct heat. Grill for 6-8 minutes, turning every 15 seconds.
Move the steaks to the indirect heat, pour over the jus, cover, and continue to grill until they reach your desired level of doneness. It is important that the steaks are cooked, but be careful not to overcook them, or they may become tough. The safe internal temperature for beef is 63°C. This can be checked using a grilling thermometer.
Remove the steaks after they have reached your desired level of done-ness and place a pat of the compound butter on each of them. Allow the steaks to rest for a few minutes as the butter melts.
Cut the steaks into strips and serve.