Vermont Castings

Mesquite-Grilled Chuck Eye Steaks

More and more lately I've discovered cuts of beef I wouldn't have noticed before prices went through the roof. This cut is my favorite, chuck eye. They're located right after expensive prime ribs and bring with them much of the same tenderness.

Prep Time
Easy to do
Cook Time
0 to 15 minutes
Mesquite-Grilled Chuck Eye Steaks



    1. In a saucepan, combine vinegar, juice, lemon, sugar, onions, hot pepper sauce, pepper, sage, and tomato paste. Bring to a boil, reduce heat and simmer slowly 10 to 15 minutes. Let cool to room temperature. Place steaks in a large non-reactive dish or zip-lock plastic bag. Pour marinade over them, cover or close and refrigerate overnight.
    2. Soak one cup of mesquite chips in water to cover. Meanwhile, light coals in the grill and let them burn down until covered by a film of gray ash. Drain mesquite chips and distribute evenly over hot coals. Place grill rack in place and rub with an oil-soaked cloth.
    3. Drain steaks, reserving marinade in a saucepan. Bring marinade to a boil and cook, uncovered, while grilling steaks. Strain and set aside.
    4. Pat steaks with paper towels to remove some of the moisture. Arrange steaks on the grill and cook 6 to 8 minutes without disturbing. Turn steaks and grill another 6 to 8 minutes or until desired doneness. Serve sauce on the side.

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