Some people say, "There is nothing tastier than a chuck steak." This is due to the intense marbles of fat in each piece. Fat adds tons of flavor.
4 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine or balsamic vinegar
2/3 cup ketchup or BBQ sauce
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)
Combine the vinegar, ketchup, Worcestershire sauce, sugar, basil, and garlic.
Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight.
Cover and refrigerate remaining marinade.
Drain and discard marinade that housed steak. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done,
Brush with remaining marinade.