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Beef - Marinated Chuck Steak
1 cup beer
1/4 cup soy sauce
1/4 cup pineapple juice
1/2 small onion, cut into chunks
2 cloves garlic
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon grated fresh ginger
1 3 to 3 1/2 pound first cut (also known as blade) chuck steak, about 2 1/2 to 3 inches thick, trimmed of all fat.
Puree all ingredients, except meat, in a blender. Pour marinade over steak in a non-reactive pan. Cover tightly and marinate 24 hours in refrigerator, turning once.
Preheat broiler. Cover bottom of broiler pan with water and set rack in place.
Drain marinade from steak. Broil meat 2 to 4 inches from heat source until brown on each side.
Reduce temperature to 375 F and continue cooking about 6 to 8 minutes per side for rare, and 10 to 12 minutes for medium. For tenderness, it’s best not to cook it past medium.
Great served with a spinach salad with a tangy Chutney dressing.
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