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Red Wine Marinated Grilled Chuck Steak Recipe

chuck eye steak
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These steaks will not be as brown and crisp on the surface as an non-marinated steak because the surface will be wet when grilling it and that prevents searing, but they will have a deep rich BBQ flavor. Keep in mind that marinating adds flavor but does not tenderize much. I normally do not recommend marinating steaks, but this is an exception. Read more about the pros and cons of marinating.
Serve with: more red wine.
Course:
Dinner
,
Main Course
Cuisine:
American
difficulty scale

Makes:

Servings: 6

Takes:

Prep Time: 1 hour
Cook Time: 20 minutes
Marinate: 12 hours

Ingredients

US Customary - Metric
  • 1 750 ml bottle of inexpensive dry red wine
  • ½ cup inexpensive salad grade balsamic
  • ¼ cup vegetable oil
  • ¼ cup Worcestershire sauce
  • 4 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon dried oregano
  • 2 tablespoons Morton Coarse Kosher Salt
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 6 8-ounce chuck steaks
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Combine all the ingredients except the steaks in a large pot and whisk them together.
  • Cook. Boil hard for about 5 minutes to reduce by about 1/3. This will get rid of most of the alcohol, extract flavor from the herbs and spices, and concentrate the wine a bit. Alcohol, contrary to popular belief, is not great in marinades because it can dry out the meat. Cool to room temp.
  • Prep again. Trim excess fat from the exterior of the steaks. With a sharp knife, score the surface of the steak about 1/8" (3.2 mm) deep by dragging the knife across it. Make these slits about 3/4" (19 mm) apart on both sides. This technique, called gashing (read about it here), will help the marinade penetrate and will hold the flavor when it is cooking. Don't worry, juices won't escape. Put the steaks in a individual zipper bags, add the marinade, and zip. You can put them all in one bag, bowl, or pan, but you want the marinade in contact with all surfaces, so you will need to flip them regularly.
    Put the bags in a bowl or pan to catch any leaks, and marinate in the fridge at least 2 hours and up to 12 hours, turning them occasionally to help the liquid contact all surfaces.
  • Fire up. Preheat the grill for 2-zone cooking to about 325°F (163°C).
  • Cook. Take the steaks out of the marinade, drain off most of the liquid but do not pat dry. Normally we pat meat dry to make sure it crisps. But when using a flavorful marinade, don't pat it dry because most of the flavor is captured in the microscopic cracks on the surface and the slits we made. Grill over the hot section of the grill until rare to medium rare or your favorite temperature. They'll take longer than normal because the surfaces are wet, perhaps 20 minutes for a 1" (25 mm) steak. As always, a good digital thermometer is essential for getting things perfectly done. The reason I call for a 2-zone setup is so that you have a safe zone if one steak cooks faster than the others and in case the hot side is too hot and the surface starts to blacken. It is ALWAYS helpful to have a safe zone.
  • Serve. To make the meat a bit more tender, serve it sliced. Be sure to cut across the grain into 1/4" (6.3 mm) slices. Plate and serve immediately.