1 1/4 pounds boneless beef chuck blade steak, (see Note)
1/3 cup orange juice
1 tablespoon balsamic vinegar, or red wine vinegar
1 tablespoon finely chopped onions
1/2 to 3/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Combine orange juice, vinegar, onion and rosemary. Place beef steaks in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or
up to 6 hours, turning occasionally. Remove steaks from marinade and place on grid over medium coals*. Grill 17 to 22 minutes for rare (140 degrees F) to medium (160 degrees F), turning once. Season with
salt and pepper. Carve into thin slices.
*Test about 4 inches above coals for medium with 4-second hand count.
Note: Use top blade steaks, cut 3/4 to 1 inch thick (about 4 steaks).