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Prep time: 15 min
Cook time: 30 min
Servings: 2
Slice the steak against the grain for maximum tenderness. Serve with your favorite barbecue sides, such as grilled corn, coleslaw, or baked beans.
Ingredients
2 beef chuck steaks (about 1 inch thick)
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
Directions
Prepare the Marinade:
In a bowl, combine the olive oil, soy sauce, brown sugar, apple cider vinegar, minced garlic, smoked paprika, onion powder, black pepper, and salt. Mix well.
Marinate the Steaks:
Place the beef chuck steaks in a large zip-close bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Preheat the Grill:
Preheat your grill to medium-high heat.
Grill the Steaks:
Remove the steaks from the marinade and pat them dry with paper towels. Place the steaks on the grill and cook for about 5-7 minutes per side, or until they reach your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C).
Rest the Steaks:
Remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful steak.
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