A flavorful and budget-friendly recipe for marinated chuck steak, perfect for grilling.
Pierce the chuck roast evenly on both sides using a fork.
Piercing the meat allows the marinade to penetrate deeply, enhancing flavor and tenderness.
In a mixing bowl, combine the soy sauce, Worcestershire sauce, dry mustard, ground ginger, brown sugar, minced garlic, liquid smoke, and apple cider vinegar.
Ensure the sugar is fully dissolved for an even flavor distribution.
Place the chuck roast in a resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated.
Squeeze out as much air as possible from the bag to maximize marinade contact.
Refrigerate the marinating meat for at least 8 hours or up to 24 hours, turning occasionally.
Turning the bag occasionally ensures even marination.
Preheat the grill to medium-high heat. Remove the meat from the marinade and let excess marinade drip off.
Oil the grill grates to prevent sticking.
Grill the chuck roast for about 6-8 minutes per side, or until it reaches your desired doneness.
Use a meat thermometer to check for doneness: 145°F for medium-rare, 160°F for medium.
Let the grilled meat rest for 5 minutes, then slice against the grain and serve.
Resting allows the juices to redistribute, ensuring a juicy steak.
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