Uptown Chuck
Ingredients
- 2 tsp. meat tenderizer
- 2-2 1/2 lbs. boneless chuck steak, 1-2" thick
- 1/2 C. canola oil
- 1/4 C. soy sauce
- 1/2 C. dry red wine
- 1 Tbs. grated gingerroot
- 2 tsp. curry powder
- 2 Tbs. Dana's No-Sugar Ketchup
- 1/4 tsp. pepper
- 1 tsp. Tabasco sauce
Directions
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. Place the steak in the pan, mix everything else together and pour it over the steak. 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.
