Western Chuck Steak

Chuck steak is a workhorse cut that’s loaded with beefy flavor but can be tough if you don’t treat it right.

The solution? A dead-simple overnight marinade that does all the work while you sleep.

Ketchup, soy sauce, apple cider vinegar, and chopped onion get simmered into a tangy, sweet-savory sauce, then poured over the steak in a zip-lock bag and left to tenderize for 8 to 10 hours.

The acid and salt break down the tough fibers, and when you broil it the next day, you get a steak that’s charred on the outside, juicy in the middle, and packed with flavor that punches well above its price tag.

Slice it thin across the grain and you’d swear it was a much more expensive cut.

Pro Tips

• Let the marinade cool completely before pouring it over the meat. Hot liquid will start cooking the surface and give you a grey, rubbery exterior.
• Don’t skip the overnight soak. Chuck needs that long marination time to tenderize properly. A quick 30-minute dip won’t cut it.
• Slice against the grain after resting. This shortens the muscle fibers and makes each bite noticeably more tender.
• Broil on high heat and keep a close eye on it. Chuck is best at medium-rare to medium. Overcooking dries out this lean cut fast.