Brad Olson
TVWBB Platinum Member
But with chuck steak, not sirloin or round.
I found an online recipe that looked pretty interesting, plus it was an excuse to buy a bottle of wine.
After 24 hours in the marinade the steak didn't look too appetizing.
I grilled it direct over a mix of used charcoal, fresh lump, and a few fresh briquettes. The marinade really added a lot of flavor but since I essentially quadrupled the time (24 hours vs. the 4 to 6 the recipe calls for) it was a little salty, so if I was going to use it that way again I'd probably cut the amount of salt in half.
I found an online recipe that looked pretty interesting, plus it was an excuse to buy a bottle of wine.
After 24 hours in the marinade the steak didn't look too appetizing.
I grilled it direct over a mix of used charcoal, fresh lump, and a few fresh briquettes. The marinade really added a lot of flavor but since I essentially quadrupled the time (24 hours vs. the 4 to 6 the recipe calls for) it was a little salty, so if I was going to use it that way again I'd probably cut the amount of salt in half.
