BBQ Beef Chuck Steak

Name: BBQ Beef Chuck Steak
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: Chuck Arm Steak; onion; ketchup; brown sugar; red wine vinegar; Worcestershire sauce; crushed red pepper

Flavorful Chuck Steak is marinated and grilled. Use the marinade as your barbecue sauce.

Cook Time: 25 Minutes

Servings: 8

Ingredients: 7

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Ingredients

1 beef Chuck Arm Steak, cut 3/4 to 1 inch thick (about 2 pounds)

Marinade:

1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper

Preparation

Step 1

Combine marinade ingredients in medium bowl. Place beef Chuck Arm Steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
Step 2

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 3

Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally.
Step 4

Cut steak into serving-size pieces. Serve with sauce.

Nutrition Information

270 Calories

0 %*

4.9g SAT FAT

0 %DV**

23g PROTEIN

0 %DV

3.2 mg IRON

0 %DV

8.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 270 Calories; 104.4 Calories from fat; 11.6g Total Fat (4.9 g Saturated Fat; 0.7 g Trans Fat; 0.7 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 79 mg Cholesterol; 395 mg Sodium; 20 g Total Carbohydrate; 0.5 g Dietary Fiber; 23 g Protein; 3.2 mg Iron; 421 mg Potassium; 3.6 mg NE Niacin; 0.4 mg Vitamin B₆; 3.1 mcg Vitamin B₁₂; 8.5 mg Zinc; 25.9 mcg Selenium; 82.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.