Chuck steak or rib steak?

Once, a long time ago we were at Ed’s sister Barbara’s house for the day. A day like today. Glorious and sunny, warm and not too humid. Perfect for a barbecue.

She took out a huge chuck steak. My mother-in-law almost fainted. She thought Barbara should have made rib steak because it’s more upscale and, after all, I was new to the family and she didn’t want me to think they didn’t know chuck from rib.

Interestingly enough my mother-in-law was not at all snooty or show-offy. Maybe she just wasn’t sure of me at that point.

What she didn’t know then, but learned that very moment, was that I love chuck. For hamburgers, roast beef and steak.

Sure, I love a great rib roast (and my mother-in-law made GREAT rib roast), but for steak and burgers: chuck is king. For me. Because it’s so meaty and beefy tasting.

Today is the perfect day for grilled steak. Weather is glorious in Connecticut and besides, what better way to honor the U.S. soccer/futbol team playing Portugal at the WORLD CUP today?! Nothing better than grilled American steak!

Grilled, Marinated Chuck Steak

• 2 pounds chuck steak

• 1/4 cup red wine

• 2 tablespoons olive oil

• 2 tablespoons orange juice

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 teaspoon chopped fresh ginger

• 1/2 teaspoon grated fresh orange peel

• 1/2 teaspoon Sriracha

• freshly ground black pepper to taste

Place the meat in a non-reactive pan. In a bowl, mix the wine, olive oil, orange juice, mustard, thyme, ginger, orange peel and Sriracha and pour over the meat. Turn the meat over once or twice to be sure all surfaces are covered. Marinate for about one hour. Preheat an outdoor grill or oven broiler. Remove the meat from the marinade. Sprinkle with fresh pepper. Grill or broil for 3-6 minutes per side, depending on whether you like the meat rare or medium-well. 

Makes 4-6 servings