Pot Roast Marinated Steak

 Several years ago, I received honorable mention at Taste of Home for my Slow Cooked Rump Roast. I made a marinade out of the liquid base for the roast and used it recently with a couple of pounds of boneless toploin steaks. It worked really well and tasted fabulous!

The steaks were about 1/2 pound each and 1″ thick.  Before pouring the marinade over them, poke them all over with a fork.  The marinade will soak through.  The steaks will seal back up before you put them on the  grill, so you won’t lose any juices in the cooking process.

Marinade:

1/2 cup red wine vinegar

1/2 cup Worcestershire Sauce

1/4 cup oil (I have been using grapeseed oil-it doesn’t add any flavor)

1 large garlic clove, pressed

2 tsp onion powder

2 tsp celery flakes

1 tsp fresh cracked black pepper

Blend all ingredients together and pour over the steaks.  I marinated them a little over an hour.

 While the steaks are waiting for their turn on the grill, prepare potatoes and onions.  The potatoes are simply poked with a fork and wrapped in heavy duty foil.  The onions receive a little more treatment.  Peel and core the onions.  Drizzle with extra virgin olive oil, sprinkle with some fresh cracked black pepper and about a tsp or so of ground mustard.  A bit of onion along with a bite of the steak is sooo good!

The onions get wrapped like this: 

Time to start the grill.  Since I was cooking the potatoes and onions at the same level as the coals, I split the fire in half.  I put the potatoes on immediately.  They take the longest to cook.

Once the coals are ready, high heat,  add the onions and the grilling grate.  The steaks are seared, each side about 5 minutes, directly over the coals.  I moved them to the middle over the potatoes and onions. 

I added some oak pieces to each side and let them catch before putting the lid on.  The steaks came off the grill after 30 minutes and kept warm in the oven (wrap them up in foil on an ovenproof plate first!) set to 170 degrees F.  The potatoes and onions stayed on another 30 minutes.  Add some cooked carrots and celery if you want a real pot roast meal, but potatoes, onions and steaks was good for us! 

Until next time, Grill, Baby, Grill!

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About smokinchick

Love to use my grill and cook over a fire!

Posted on October 25, 2012, in Beef, Recipe, Steak, Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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