Grilled Chuck Steak with Compound Butter
1 d 15 mins
– 3 lb. boneless beef chuck steak - 4 tbsp. olive oil - 5 tbsp. red wine vinegar - 4 cloves garlic - 1 tsp. brown sugar - 1 tsp. Italian seasoning - 1/4 tsp. salt - 1/4 tsp. pepper - 1/4 tsp. red pepper flakes - 2 cloves garlic - 1 tbsp. fresh thyme - 1 tbsp. fresh rosemary - 1 stick unsalted butter
Mix together garlic, olive oil, red wine vinegar, brown sugar, Italian seasoning, salt, pepper, and red pepper flakes.
Marinate chuck steak.
Pour marinade over chuck steak and refrigerate for 24 hours.
Make compound butter.
Place butter, minced garlic, rosemary, and thyme in a bowl and mix well. Place butter in plastic wrap and roll into a log. Refrigerate until harden.
Place marinated steaks on the grill over direct heat. Grill for 3-4 minutes per side. Move steaks to indirect heat, cover, and continue to grill until desired level of doneness.
Add compound butter.
Remove steaks and place a pat of compound butter on each one. Allow the steaks to rest as the butter melts.
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