Barbecue Chuck Steak

Yield: 4 to 6

Ingredients

1 well-trimmed beef chuck 7-bone steak, cut 3/4 to 1- inch thick (about 2 pounds)

Marinade and Sauce:

check finely chopped onion 1 cup finely chopped onion

check ketchup 1 cup ketchup

check packed brown sugar 1/3 cup packed brown sugar

check red wine vinegar 1/3 cup red wine vinegar

check Worcestershire sauce 1 Tablespoon Worcestershire sauce

check crushed red pepper 1/4 teaspoon crushed red pepper

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Directions:

Combine ingredients for marinade and sauce; mix well. Place beef steak and 1 cup of marinade mixture in food-safe plastic bag, turning steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade mixture for sauce.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once.

Meanwhile in small saucepan, bring reserved sauce to a boil. Reduce heat and simmer 10 to 15 minutesor until desired consistency.

Trim fat; remove bones. Carve beef into serving-size pieces; serve with sauce.

Recipe provided by National Cattlemen's Beef Association

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