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Instructions to make: A marinade that can tenderize beef chuck steaks and other cuts. Amount: Enough for 2+ steaks. Ingredients: - 1 cup corn oil (or vegetable oil) - 1 tablespoon rice vinegar - 2 tablespoons dijon mustard - 3 tablespoon worcester sauce - 1 teaspoon pepper - 1/4 videlia onion sliced - 1 tablespoon garlic powder - 2 teaspoon salt - 2 tablespoons brown sugar Instructions: 1) Mix all the ingredients together in a bowl. 2) Rinse off two beef chuck steaks (or other cuts) and pat lighty with paper towels to take off some of the excess water. 3) Put your steaks in a bowl or in large ziplock bags and pour the marinade over the steaks. Flip the steaks a bit to make sure they are fully covered. Then either seal your ziplock bags or cover your bowl and refrigerate your steaks for at least 5 hours. 4) Cook your steak. I cooked mine at a high temperature on the grill for about 8 minutes or so. If you grill yours, be careful if you pour the leftover marinade on them, the marinade has a tendency to flare up some strong flames. (The woman's plate, she likes hers well, well done.) The steaks turned out quite tender for a beef chuck. There was still a little bit of chew to it, but not nearly as tough without marinade. If anything, let those steaks marinade over night or for 12 hours.