Several less expense cuts of meat will grill up nicely if you tenderize and flavor them beforehand. We’re talking about cuts like London Broil (round steak), Chuck Steak, Flank Steak (on sale), etc. You can either marinade in the fridge from 2-8 hrs or put the steak in a sous vie bag with the marinade for 10 hrs at 135F and finish on the grill.
Ingredients
- 4 oz Olive Oil
- 2 oz Red Wine Vinegar
- 0.5 cup Brown Sugar
- 6 Garlic cloves – crushed and sliced
- 1Tbl Worcestershire sauce
- 1 tsp dried Rosemary
- 1 tsp Red pepper flakes
- 2 tsp Kosher salt
- 1 tsp Black pepper
Process: Mix the ingredients together.
Note 1: The brown sugar performs several functions, first it adds a sweet taste to the marinade, and second, it helps build a crisp crust on the steak while grilling
Note 2: I like to retain the marinade for a serving sauce but if you do, make sure to bring it to a boil in the sauce pan to kill off the bacteria from the raw meat.
