Ingredients:
1/2 c. red wine vinegar
1/2 c. soy sauce
2 Tbsp. lemon juice
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 garlic cloves, minced
1/4 tsp. onion powder
2 lbs. boneless chuck steak
Directions:
In a large resealable plastic bag, combine the first 7 ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium 160 degrees; well done 170 degrees). Let stand 10 minutes before slicing.
No comments:
Post a Comment