Growing up, Saturday nights in the summer meant one thing: Dad searing a chuck steak on the grill. And not just any marinade would do. It had to be the one below. The smell of this marinade causes serious olfactory deja-vu for me. And the best part is, if you reheat the marinade it makes a great steak sauce.
The cut of steak is also important for my deja-vu’ing. It must be what is known as a “7 bone steak” to trigger the memories. Mom bought it back then because it was cheap. We buy it now because we like it. The 7 bone steak is not named this because it has 7 bones but, because one of the bones in it resmbles a “7”. Mmm-kay. If you say so. But the great thing about this steak is that it gives you a bit of many different cuts and great flavor to boot. It may be a bit chewier than other cuts but the flavor is worth it.
The marinade/sauce will work on other cuts of steak. If you must.
Saturday Night Chuck Steak Marinade
2/3 cup catsup
½ cup water
1/3 cup lemon juice
1 tsp. celery seed
1 TBS. Worcestershire sauce
1 bay leaf
½ tsp. black pepper
½ tsp. Tabasco sauce
1 tsp. kosher salt
1 tsp. onion powder
Combine all ingredients in a small sauce pan bring to a boil, lower heat and simmer for 5 minutes. Allow to cool. Marinate a bone-in center cut chuck steak for at least 2 and up to 8 hours. Remove steak and reserve marinade. Grill!
Simmer reserved sauce for 5 minutes and either serve warm with steak or allow to cool.
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