Get the inexpensive yet flavorful beef chuck steak and crank up your dinner party with ready-to-serve, succulent chuck roasts.
Popularly used for slow cooker and soup recipes, the chuck roast is not a tender meat to start with.
It contains a lot of connective tissue and fat marbling, making it easy to dry out and toughen when on the grill.
So, you’ll need to be generous with your marinade and easy with the fire on your grill!
Preparing a well-seasoned and balanced marinade is the key to a scrumptious chuck roast.
Many will tell you what a flavourless idea it is to have a chuck roast on a grill. It will probably dry out, and be hardly chewable, they’ll say.
But with a clever seasoning and a slow grilling technique, you will even surprise yourself!
Everything you need to spice up your beef is probably already in your kitchen so grab your mixing bowl and get started!
Ingredients (for a 2-3 pound beef chuck roast):
(If you’re opting for a BBQ sauce in your marinade, cut down on the rest of the seasoning.)
Prick the chuck roast with a fork deeply on both sides and place it in a large re-sealable plastic bag and pour over the marinade, mixing it well. Let it marinate for at least 6 hours. (If you let it stay overnight, the results will be even better). Turn the bag over after every couple of hours.
Tip: Sometimes when your beef chuck is an extra tough hunk, marinate it overnight in the fridge for sure.
Grilling outside gives you a break from the routine kitchen drills and fancy indoor dinners. Not only that, it infuses the beef with flavour that it would never get from a simple broil. 😉
It is best to cook over low or indirect heat to avoid drying out the chuck roast and to ensure that it remains juicy all the way through.
Grilling at high temperatures will almost never work for this tough cut of meat, so don’t waste a precious hunk of marinated meat even if you’re in a hurry.
Tip: Do not slice before barbecuing (it will dry up easier and faster).
Clean the grill grates, oil them using a paper towel or a grill brush and heat it up.
Prior to 2002 this delicious steak was often consigned to the ground beef bin, but now it is frequently found across the country on butchery counters.
The key to maximum enjoyment of a flat iron steak is to ensure it is marinated for maximum tenderness and then grilled quickly over a high heat. This keeps the juices inside, while developing the flavor.
A gas grill is one of the easiest ways of cooking a perfect flat iron steak – no need to worry about charcoal. Siimply spark up the grill and let it come up to heat with minimum fuss.
The grill time for a flat iron steak is important. Always err on the side of caution; if a steak is undercooked you can always throw it back of the grill to complete the job.
If you overcook it, there’s nothing you can do except imagine what it would have been like! 🙂
You can tell how well cooked a steak is using the finger and thumb test.
Relax your hand and press the ball at the base of your thumb. This is how a rare steak will feel. Touch your thumb to the tip of your index finger and press again to feel medium rare, thumb to middle finger for medium, thumb to ring finger for medium well and little finger for well done.
Once the cooking is complete, leave the steak to one side in a warm place to rest. Ideally it needs to rest for the same amount of time it has been cooking so a warm place will really help.
I recommend you set the oven to 120F / 50C and leave the steak there. You now have all the time in the world to clean up the mess and cook a side dish.
Allowing the steak to rest relaxes the fibers of the meat and allows all of the succulent juices back into the meat. A well-rested steak will not leak juices when it is cut open; the juices remain in the meat.
Flat iron steak has an excellent flavor so keep your accompaniments simple so as to not detract from your steak.
For accompaniments, the grill used to cook the steak can also be used to prepare an excellent selection of fresh seasonal vegetables.
Grill fresh asparagus, slices of eggplant and thin strips of zucchini, lightly seasoned with salt and pepper and a little extra virgin olive oil. Complete the dish with a freshgreen salad and a bottle of your favorite red wine. Ideal healthy side dish for flat iron steak!
All flat iron steak cooking methods:
Return to main page – how to cook flat iron steak.
Sirloin steak is a perfect meat to cook on the barbecue. The mix of marbled fat will ensure that the meat is full of flavor and remains juicy if you follow a few simple cooking tips.
Choose a steak that is dark red in color, it will be dry aged and have a better flavor than cheaper wet aged steaks which are ruby red in color.
Find a steak that is between an inch and an inch and a half thick for the best BBQ experience, select a great marinade, and, then cook to your liking on a grill over the hottest coals possible. 😉
A perfect marinade does two things to a sirloin steak.
Firstly it starts to break down the muscle fibre in the steak giving a much more tender eat and, secondly, it also adds layers of flavor to the richness of the meat.
If you remember these two roles, you can create your own marinades easily. Wine, citrus juice, light vinegars, and Worcestershire sauce make excellent tenderizing ingredients while seasonings such as chilli, garlic, thyme, hot pepper sauce are perfect for flavor.
There are a large variety of store bought marinades that can also be used but avoid those with high sugar-fructose content as they can cause burning on the BBQ and turn you into a sugar monster!
By the way, the same rules apply to when you sear sirloin steak in cast iron skillet. Burned sugar is impossible to scrub off it!
An excellent recipe for a beginners marinade is:
Simply mix all of the ingredients together in the bag and then add the steak. Move the steak around to ensure it is completely covered in the marinade.
Don’t put the marinade bag back into the fridge if you are planning to cook it within 3 hours. You need it to come up to room temperature so that it cooks all the way through without burning on the outside. Leave to one side for between one and three hours for the steak to tenderize and take up extra flavor.
To BBQ a steak successfully the BBQ must be lit and the coals given time to heat up.
Generally it will take around 40 minutes for the flames to die down and the charcoal to reach the 500 – 600 degrees temperature needed for cooking a great steak. The coals will look grey when the BBQ is ready.
If you are using a gas BBQ, follow the manufacturer’s instructions for bringing it up to cooking temperature.
To cook a perfect medium rare sirloin steak:
You can also grill your sirloin steak.
Learned the method? Then try these healthy sirloin steak recipes!
Everyone has their own favourite way of eating steak and it is important to know how well cooked your steak are if your guests around the BBQ are to enjoy themselves.
Judging how to long to cook a steak for is a matter of touch.
Use the flesh on the ball of your thumb to show how meat feels hen it is cooked. Press the flesh and this is how a rare steak feels, thumb and forefinger together show the feel of medium rare, thumb and middle finger for straight up medium, thumb and ring finger give for medium well and finally thumb and little finger for well done.
Try other ways of preparing sirloin steak to perfection.
Grilling the perfect sirloin steak starts well before the grilling. Back at the store, choose a piece of sirloin for its look.
The best steak, dry aged steak is a deep red color. If it is ruby red it is probably wet aged and won’t have as much flavor.
Look out for a marbling of fat throughout the meat. The marbling will give you a great taste when the steak is cooked.
Finally a good steak needs to be between an inch and an inch and a half thick. Thinner than an inch, the steak will dry our as it cooks and thicker than an inch and a half, the inside won’t cook properly.
So armed with the best possible teak, there are only a few simple steps and techniques to learn for the best way to grill sirloin steak! 😉
Preparation Of Sirloin Steak Before Grilling is Key
For the best results grilling sirloin steak on a gas grill, preparation is king. Steaks don’t take long to cook so you need to make sure all your preparation is done before you start to grill your steak. Fry your fries, wash your salad, and prepare the dressing before you start to cook the steak.
Remove the steak from the refrigerator 30 minutes before you want to cook, it needs to come up to room temperature so it cooks in the middle without burning the outside.
Turn on the gas on your `grill and let it come up to full temperature, it needs to reach a temperature of between 500 and 600 degrees.
Complete preparation by trimming of excess fat and then seasoning. A little oil and a generous touch of freshly ground pepper are all that is needed at this stage although some great marinade recipes can be found to add even more flavor.
Once the grill is heated follow these 6 simple steps to grill a perfect sirloin steak, medium rare;
This recipe will also do great for barbecuing sirloin steak. For many people, a marinade is a perfect way to ensure that a steak is tender and also packed with flavour before cooking it on a gas grill. Bottle marinades can be very good at adding flavor to a sirloin but avoid using those with high sugar content such as barbecue flavor, as the sugar can burn on your steak and make it taste bitter.
It is also super easy to make your own marinades. To be effective as a marinade there should be at least one ingredient that helps break down muscle tissue to make it tender. Wine, wine vinegar and citrus juices are perfect for this. Flavor can be added in a number of ways, strong herbs such as thyme or rosemary are perfect, and chopping them up finely helps to release their oils into the marinade for maximum taste. Try this simple marinade out for a tasty alternative to plain grilled sirloin:
Mix all the ingredients together in a large plastic bag, place the steaks in the bag with the marinade and leave for a minimum of 30 minutes, up to two hours for the flavor to infuse and the meat to tenderize before cooking on your gas grill.
Learned the method? Then try these healthy sirloin steak recipes!
But let’s be honest. Meat thermometer is something that very few people would get themselves, even though it’s a great investment.
So while you are still deciding whether you should finally buy one (you should), I thought you will like these tables with steak cooking times.
Now, below you will see 4 tables. Each of them is dedicated to a specific cooking method and its relative cooking times. Here they are:
All of them take 2 things into account: thickness (in inches) and level of doneness. So they are really easy to use, once you know how thick the cut is and what doneness level you are looking for.
The numbers in the boxes are “minutes per side“. So, for example, if it says “5.5”, it means “5 and a half minutes per side” and then, after you flip, it’s another 5 minutes 30 seconds.
This is applies to every cooking method except for oven-roasting at 400F, where you won’t need to flip or turn the steak, so the numbers in the boxes are the total times.
Please also note that these cooking times are still estimates and you should probably consider them as reference points. But they are really good to start with!
Heat up the grill to high, bring the steak to room temperature and start grilling! The table below will help you cook your steak just how you like it.
Quite frequently conventional oven broiler is not powerful enough to quickly sear the steak, so you will need to be careful with it and keep it hot for as long as possible.
Tip: Try opening the oven door – this will help to run the broiler for longer!
Remember to put the steak ~3 inches away from the heating element.
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