Grilled Balsamic Glazed Chuck Steak

This nice looking piece of meat was several dollars per pound cheaper than other steaks, so I bought one. I didn't bother to read about chuck steak gourmet recipes before deciding to grill it and glaze it with balsamic vinegar. My efforts produced a great tasting steak in about 15 minutes, but it was a little chewy and had some pockets of excess fat. Then I surfed the internet for a little while and read, “Chuck steak is generally too tough to grill” and should be marinated overnight if you insist on doing so… that the preferred cooking method of this chuck roast recipes was in a slow cooker. Oh well. But really, mine tasted good enough; I might grill another one, especially if I am in a hurry.

Ingredient list:

1.5 pound boneless chuck steak

Balsamic vinegar

Chinese five spice powder

Garlic powder

Black pepper

Salt

Directions:

1. Heat non-stick grill pan over high heat.

2. Season both sides of meat with a good dusting of salt, garlic powder, and black pepper and a modest dusting of Chinese five spice powder. Five spice adds a hint of sweetness that is pretty good.

3. Lay the meat in the hot pan and let sear on first side 5 minutes and then turn, using tongs (to avoid piercing the meat and letting juices run out), to sear opposite side 4 minutes.

4. After turning meat, splash a little balsamic vinegar over the top. After the second side has seared 4 minutes, turn the meat again and splash more balsamic vinegar over the opposite side.

5. Let the meat sear 1 more minute, then turn and sear the other side just a bit. Mine was medium-rare after searing just over 10 minutes.

6. When done, move meat to a plate and let sit 5 or 10 minutes to rest and let the juices redistribute before cutting. I let mine sit in the microwave oven so it stays relatively warm and to keep my cat Tobey from seeing if he might like a bite.