Preparation time: 20 minutes
Marinating time: 6 to 8 hours or overnight
Cooking time: 14 to 20 minutes, direct method

• 1/4 pound well-trimmed boneless Meyer Beef chuck shoulder steaks, cut 3/4 to 1 inch thick*
• 1/3 cup each red wine vinegar and water
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme leaves or 1 tablespoon minced fresh thyme leaves
• 1/2 teaspoon each salt, coarse grind pepper and sugar

Combine vinegar, water, oil, thyme, pepper, salt and sugar. Place beef steaks in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.

Remove steaks from marinade and place on grill over medium coals. Grill 14 to 20 minutes for rare (140° F) to medium (160° F), turning once. Carve into thin slices.

Makes 4 servings
208 calories per serving

*Recipe may also be prepared using beef top round steak or a beef chuck blade steak cut 3/4 to 1 inch thick.

See Grilling Guides - Table 1 for cooking time.