Grilled Chuck Steak

• 2 lbs chuck steaks, about six steaks
• 1/2 cup olive oil
• 1/2 cup vinegar
• 1/2 cup beef broth
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 1 tablespoon horseradish
• 3 large garlic cloves, minced
• 1/4 cup onion, minced
• 1 teaspoon cracked black pepper
• 1 teaspoon kosher salt

1. Combine all the ingredients (except steaks) in a bowl. Mix well. You may choose to puree the marinade to get a more consistent mix.
2. Reserve one cup of marinade for basting.
3. Place three steaks in a gallon storage bag, place the other three in a second bag.
4. Divide remaining marinade and pour over steaks. Seal bags and allow steaks to marinate in the refridgerator for four hours or more.
5. Grill steaks with medium-hot coals. Leave to coals lumped in the middle of the grill and grill the steaks around them, not directly above them.
6. I turn the steaks a few times on the grill and baste liberally with the reserved marinade during cooking.

chuck, olive oil, vinegar, beef broth, balsamic vinegar, brown sugar, horseradish, garlic, onion, cracked black pepper, kosher salt

Taken from www.food.com/recipe/grilled-chuck-steak-483294 (may not work)