Grilled Chuck Steak with Garlic Butter

Scrapple

Ingredients

• 3 pounds Woodbridge chuck steaks

  For The Marinade:

• 4 Tbsp. olive oil

• 5 Tbsp. red wine vinegar

• 4 cloves garlic

• 1 tsp. brown sugar

• 1 tsp. Italian seasoning

• ¼ tsp. salt

• ¼ tsp. pepper

• ¼ tsp. red pepper flakes

  For Compound Butter:

• 1 stick unsalted butter

• 2 cloves garlic

• 1 Tbsp. fresh rosemary

• 1 Tbsp. fresh thyme

Directions

1. Prepare The Marinade:

   Mince 6 cloves of garlic (reserve 2 cloves for compound butter).

   Add 4 cloves minced garlic, 4 Tbsp. olive oil, 5 Tbsp. red wine vinegar, 1 tsp. brown sugar, 1 tsp. Italian seasoning, ¼ tsp. salt, ¼ tsp. pepper, and ¼ tsp. red pepper flake in small bowl. Stir to combine completely.

   Place the chuck steaks in a cake pan or flat-bottomed pan. Pour the marinade over the steaks and coat completely. Place plastic wrap over the top of the cake pan and place in the refrigerator for 24 hours.

   Prepare The Compound Butter:

2. Place 1 stick of room temperature butter in a small bowl. Add 2 cloves of minced garlic, 1 Tbsp. of fresh rosemary, and 1 Tbsp. of fresh thyme Stir to combine. Scrape the butter onto a piece of plastic wrap and roll it into a log. Pinch the ends of the plastic wrap together to hold the butter together. Place the butter log in the fridge and allow to harden.

   Grill The Steak:

3. Heat a charcoal or gas grill.

   Put Steaks on the uncovered grill in the direct heat. Grill for 3-4 minutes per side. Move the steaks to the indirect heat, cover, and continue to grill until they reach your desired level of doneness. It is important that the steaks are cooked, but be careful not to overcook them, or they may become tough. 145° degrees on a meat thermometer is good.

   ENJOY!