Grilled Beef Teriyaki Chuck Roast
GOLDEN VALLEY, Minn -- Grilled Beef Teriyaki Chuck Roast is on the menu for this week's Backyard BBQ. Shannon Tunning of Burnsville says her recipe comes out out tender every time with great flavor, and adds that it's an easy, inexpensive way to feed a crowd. Shannon also made a delicious Cantaloupe and Cucumber salad.
Grilled Beef Teriyaki Chuck Roast
3-4 lb chuck roast
Marinade:
1 cup soy sauce
1/4 cup sugar
2T finely chopped onion
1 1/4 tsp ginger
4 Bay leaves crushed
4 cloves garlic, crushed
2T apple cider vinegar
Combine the above marinade in a mixing bowl Fork chuck roast and put in large container or plastic ziploc bag and pour marinade over the steak. Refrigerate over night. In the morning flip the roast over to marinade the other side. Take the roast out of the fridge an hour before you grill. Grill to your likeness. Take the roast off the grill and let it rest 10 min before slicing.
Cantaloupe and Cucumber Salad:
1/4 c fresh lime juice salt and pepper
1 lg english cucumber, peeled in alternating strips and coarsely chopped
2 ripe cantaloupes, coarsely chopped
3 green onions, thinly sliced
1/2 c loosely packed fresh cilantro, leaves chopped
In large bowl, whisk lime juice, 1/4 t salt and 1/8 t black pepper. Add everything. Toss to coat.
10 servings
(Copyright 2011 by KARE. All Rights Reserved.)