Patio Steak

Ingredients

1/2 cup dry red wine
3 tablespoons lime juice
2 tablespoons vinegar
2 tablespoons minced onions
2 teaspoons dried thyme
1 teaspoon dried marjoram
3 pounds boneless chuck roast -- 2 inches thick

Preparation

1
Combine first 8 ingredients in a shallow dish and mix well. Place roast in dish, turning once in marinade. Cover and refrigerate 8 hours, occasionally turning the meat.
2
Remove roast from refrigerator, and let stand one hour. Drain roast, reserving marinade. Grill roast about 6 inches from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140 degrees F. (rare)
3
Or 150 degrees F. (medium-rare); baste frequently with reserved marinade. 8 servings.

Tools

 



Yield:

1.0 servings

Added:

Friday, December 4, 2009 - 11:33pm

Creator:

Anonymous

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