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Kent Whitaker - March 1, 2021

Grilled Marinated Beef for Kabobs and More

Are you looking for a mouth-watering grilled beef recipe that you can use for a variety of dishes? Sure, there's nothing wrong with a grilled Rib Eye, T-Bone, or New York Strip. But have you considered another cut that’s probably more versatile than all of the other cuts.

Welcome to the beef cut that’s becoming more and more popular and is often called the “poor man's Rib Eye” by grilling enthusiasts – the Chuck Eye Steak!

The chuck eye is perfect for grilling - like a regular steak, such as a Rib Eye or New York strip, but it’s also a wonderful selection for other dishes. Count Kabobs among those!

What’s a Chuck Eye Steak

The reason a chuck eye is sometimes called a “poor man's Rib Eye” is because the tenderness and texture are very similar. The big difference is the word “eye” when selecting between a “chuck” cut and a “chuck eye” cut.

Chuck steaks/cuts are great for stews, braising, and slow cooking methods. The chuck eye cut is more tender and does better when grilled over higher temps – such as a regular Rib Eye. The cut comes from the upper shoulder of the cow and is not as tough as chuck steaks and it contains similar fat ratios to a Rib Eye steak.

The bottom line, chuck steaks are tougher and need to be cooked longer and slower. Chuck eye steaks are more tender, and can be grilled faster over higher heat. That’s why Chuck steak is often found pre-cut into small cubes for stewing and kabobs.

The Ultimate Kabob Cut and More

Now that we know what the difference between a normal chuck cut and a chuck eye is – it’s time to push those chuck kabob/stew meat pieces to the side and make some mouth-watering Chuck Eye Marinated Beef that’s perfect for grilling one everything from a campsite fire to a Mont Alpi 805 Deluxe Island with Beverage Center!

The grilling options are endless – but the preparation is the same. Start with a tender cut – chuck eye - for your kabob and you’ll have tender and juicy steak for your Kabobs instead of tough bites of beef that require too much chewing!

Also, this recipe is perfect for grilling up some Chuck Eye steaks for eating like a normal Rib Eye, or slicing over a salad, thin slicing for a hearty grilled steak and cheese hoagie with grilled vegetables.

But for now, we are talking about making the juiciest marinated beef kabobs ever! And doing it with simple ingredients that you may already have in your kitchen or pantry.

Marinating Made Simple

Marinades can be complicated or simple. A simple marinade can be as simple as placing a cut of meat in a zip-close bag with a liquid. Such as a pork chop in some apple juice. Then, you can start adding ingredients. Apple juice, a splash of beers, some onion powder, garlic, and more.

Marinades fall into two basic categories. One is to make tough cuts of meat more tender. And the other is to add flavor. The problem is that for a marinade to make a tough cut tender is the time involved.

Skipping the science involved, the way this works is that the chemicals in the marinade start to break down the connective tissues in the meat – hopefully. It’s a long process. That’s why vacuum-sealed marinated cuts stored in a freezer seem to work better than a marinade on a tougher cut does when allowed to rest for only a few minutes to an hour or so.

So, let’s use a marinade to add flavor on a cut of beef that’s already tender by starting with a simple Red Wine marinade. 

Easy Red Wine Marinade
Red wine is associated with grilled steaks for a reason – the two pair perfectly. Here’s a simple recipe that you can use with any red wine ranging from a dry to a semi-sweet version. Whatever you have on hand will work from a cooking wine to the bottle you plan on enjoying with your meal. 

Recipe

Ingredients:
• 1 cup red wine
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Making the Marinade
Combine all of the ingredients in a small bowl and whisk well. Set aside until you’re ready for your steak.

Prepping your Chuck Eye Steak
Cut your Chuck Eye steaks into kabob-sized pieces and place them in a zip-close bag or non-reactive dish that can be covered. Add the marinade, seal the bag or cover, and place it in the refrigerator for a few hours or even overnight.

Grilling your Marinated Beef

Here’s the easy part – fire up the charcoal or light the grill on your Mont Alpi 805 Deluxe Island Grill! Place the cuts of beef on skewers and grill to your desired doneness! It’s that simple – but here are some suggestions if using your grilled beef cubes for kabobs.
• If using wood skewers, soak them in water for a few minutes.
• Flat skewers, wood or metal, reduce spinning when turning.
• Forget combining veggies and meats on the same skewer – each item requires slightly different cooking times. Place the steak on their skewers and the vegetables and such on their skewers. Serve each guest a meat and a veggie skewer.

Of course, you can grill your marinated Chuck Eye like a normal steak without cutting it into cubes. And the marinade recipe is perfect for all cuts of beef as well as pork and even items such as tuna steaks.

Use the recipe as a starting point for your dishes and make the recipes your own by adjusting them to your tastes 

Author Bio: 

Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.

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