Instructions: The day before you are going to eat, put the steak in a shallow dish and pierce it all over on both sides with a fork or skewer. Pour the marinade over the steak, cover, and refrigerate overnight, turning the meat occasionally.

About 30 minutes to 1 hour before cooking, remove the steak from the refrigerator.

* To grill the steaks: Chuck steaks are best when grilled over charcoal with the addition of a few soaked hickory or other hardwood chips. These steaks are usually a bit too chewy to be served rare and are best cooked medium-rare to medium.

Remove the steak from the marinade, shake off any excess, and place it directly over the coals of a medium-hot fire. Use a lidded barbecue, if possible, and cover the steak immediately after placing it on the grill; if you use soaked hardwood chips, sprinkle them over the fire just before adding the steak.

Grill the steak for 5 to 7 minutes on the first side. Turn it over and cook for 5 to 6 minutes more. Test the interior temperature with an instant-read thermometer - it should read 130 degrees to 135 degrees for medium-rare and 135 to 150 degrees for medium. Remove the steak to a platter or cutting board. Let rest, loosely covered with foil, for 5 minutes. Cut the meat away from the bones in the largest pieces you can and slice each piece across the grain into 1/4- to 1/2 inch-thick strips. Serve at once.

Makes 4 to 6 servings.

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