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BBQ Butterflied Chuck Steak


boneless center-cut chuck steak, butterflied
sea salt
freshly cracked black pepper
garlic powder
1 large onion, thinly sliced
about 3/4 cup dry red wine
1 tablespoon butter
1 tablespoon freshly minced parsley
1 clove garlic, crushed


Have your butcher butterfly the steak to a 1 inch thickness.

Season steak on both sides with cracked black pepper and sea salt. Place steak and onions in a Ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.

Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce.

Makes 3 to 4 servings.

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