Grilled Beer-Marinated Chuck Steak and Onions
12 oz. beer (not dark)
2/3 c. vegetable oil
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
2 tbsp. grated onion
1 tsp. salt
1/2 tsp. black pepper
6 (1/2 inch thick) slices yellow or red onion
3 1/2 lb. (1 inch thick) boneless chuck steak
Secure onion horizontally with wooden picks.
Trim steak and pierce all over on both sides with a fork.
In a large shallow dish, whisk together the beer, oil, vinegar, Worcestershire sauce, salt, pepper and grated onion and add chuck steak and onion slices, coating them thoroughly with the marinade. Let the mixture marinate, covered and chilled, turning the steak once, overnight.
Let the marinated steak stand at room temperature for 1 hour.
Discard the marinade and grill the steak with the onions on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes on each side for medium-rare steak.
Transfer the steak to a carving board and the onions to a platter, discarding the wooden picks. Let the steak stand for 5 minutes and, holding a carving knife at a 45 degree angle, cut the steak across the grain into thin slices.
Transfer the steak to a platter.