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Uptown Chuck




Source of Recipe


Chef2Chef


List of Ingredients




2 teaspoons meat tenderizer
2-21/2 pounds (1 kilogram) boneless chuck steak, 1½-2" (4 centimeters) thick
1/2 cup (120 milliliters) canola oil
1/4 cup (60 milliliters) soy sauce
1/2 cup (120 milliliters) dry red wine
1 tablespoon grated gingerroot
2 teaspoons curry powder
2 tablespoons Dana's No-Sugar Ketchup
1/4 teaspoon pepper
1 teaspoon Tabasco sauce


Recipe



Sprinkle half the tenderizer over one side of the steak, pierce it all over with
a fork, turn it and repeat with the rest of the tenderizer.

This one works best with a shallow, flat, nonreactive pan. Place the steak in
it, mix everything else together and pour it over the steak, then turn the steak
over to coat both sides with the marinade.

Stick the whole thing in the fridge and let it marinate, turning it over when
you think of it, for at least several hours. Overnight is even better.

Once you have your grill going and your coals are white, or your gas grill is
heated, grill your steak for about 12 minutes per side, or to your liking.

Basting a few times with the marinade (but quitting with at least five minutes
to spare, so the germs get killed).

Slice across the grain, and serve.

6 servings