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Sledge's Beef Chuck Steak Marinade

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Sledgstone

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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.

steakmarinade1.jpg

steakmarinade2.jpg

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.)

steakmarinade3.jpg

steakmarinade4.jpg

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.

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