Spicy Barbequed Steak

A backyard barbecue classic that treats an affordable chuck steak like the main event. The homemade sauce does the work: ketchup as the base, soy sauce and vinegar for savory-tangy punch, brown sugar to round things out, and a double shot of heat from horseradish and prepared mustard.

Simmering the sauce on the back of the grill for 10 to 15 minutes while the steak cooks accomplishes two things. First, it mellows the raw vinegar and mustard edge. Second, it thickens the sauce into a glossy, clingy glaze that paints on beautifully during basting.

Chuck is a working cut. Moistening it and piercing deeply with a fork before applying meat tenderizer is how you shortcut the collagen breakdown that would otherwise need slow, low heat. Pierce both sides, tenderize both sides, then grill over medium-hot coals for about 35 minutes with frequent turning and basting.

Chef Tips

• Start basting in the last 15 to 20 minutes only. Earlier basting burns the sugar in the sauce before the steak cooks through.
• Keep the coals at medium-hot. Too hot and the sugary glaze scorches; too cool and the steak never develops a crust.
• Let the steak rest 5 to 10 minutes before slicing. Chuck especially benefits from rest; it redistributes juices that would otherwise bleed out.
• Slice against the grain in thin strips. Chuck has pronounced grain lines; cut with them and you’ll chew forever.

Variations

• Add a teaspoon of smoked paprika or a dash of liquid smoke to the sauce for a smokier, more BBQ-joint flavor.
• Swap chuck for flank, skirt, or flat iron steak for a faster-cooking cut with a similar flavor payoff.
• Double the horseradish if you want the heat to really lead in the final glaze.