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BarBQ Beef Chuck Steak

BarBQ Beef Chuck SteakMakes 4 servings
Prep Time: 10 min.
Marinade Time: 6 hrs.
Cooking Time: 20 min.


  • 1 - beef chuck steak, cut 3/4 to 1-inch thick (about 2 lb.)
  • 1 - cup onion, finely chopped
  • 1 - cup ketchup
  • 1/3 - cup brown sugar, packed
  • 1/3 - cup red wine vinegar
  • 1 - Tablespoon Worcestershire sauce
  • 1/8 - teaspoon red pepper flakes, crushed


  1. Combine onion, ketchup, brown sugar, vinegar, Worcestershire sauce, and red pepper flakes in medium bowl.
  2. Place steak and 1 cup marinade in resealable plastic bag.
  3. Refrigerate 6 hours, turning occasionally.
  4. Refrigerate remaining marinade.

Preheat grill to medium.

  1. Drain steak, discarding marinade.
  2. Place remaining marinade in small saucepan; bring to a boil.
  3. Reduce heat; simmer 10 to 15 minutes, stirring occasionally.
  4. Grill steak, uncovered and turning once, 15 to 18 minutes for medium rare to medium doneness (internal temp 150°F to 160°F).
  5. Cut steak into bite-size pieces.
  6. Serve with heated marinade, baked beans and potato salad.
  7. Refrigerate leftovers.
Alan’s Kitchen Tip:
To turn the meat, use long-handled tongs rather than a fork; you’ll save valuable juices.

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