Ingredients
4 garlic cloves, minced1/4 cup olive oil1 cup red wine vinegar2/3 cup ketchup2 tablespoons Worcestershire sauce2 teaspoons sugar2 teaspoons dried basil1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)
Preparation
In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil.
Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.
