Chuck tender is a deliciously tender piece of meat that you can perfectly prepare on the barbecue. In this recipe we marinate the chuck tender in an oriental marinade for a few hours beforehand. A fairly simple recipe, but oh so tasty!
What is chuck tender?
Chuck tender is a tasty tender piece of meat that comes from the forefoot of the beef. It is an elongated piece of meat and usually weighs between 350 and 500 grams. The meat has little work to do, so it contains little connective tissue and the structure is very soft.
The oriental marinade
In this recipe we’re telling you about an oriental marinade that is perfect for grilled dishes. The flavors are sweet and salty. The sweetness comes from the honey and cinnamon stick and the salt comes from the soy sauce. Added to that is the refreshing, smoky licorice flavor of the star anise.
The marinade is not only delicious with beef, but also with: chicken, pork, scallops or shrimp. Basically, just about everything!
Grilling on the BBQ
First, we will grill the chuck tender directly above the fire. We grill each side for a minute. We then grill the meat indirectly, at a lower temperature, until it has reached a core temperature of 50 °C.
Grilled oriental marinated chuck tender
- 500 gr chuck tender
- 1 slice ginger half a cm thick
- 1 garlic clove peeled
- 1 spring onion the white part, keep the green part for garnish
- 50 ml soy sauce
- 50 ml Chinese rice wine or sake or dry sherry
- 30 ml honey
- 1.5 tbsp sesame oil
- 1/2 tsp Chinese five spice powder
- 1 star anise
- 1 cinnamon stick
- sea salt
- black pepper
- Crush the ginger, garlic and white part of the spring onion by making small dents with the back of a knife.
- Combine the soy sauce, rice wine, sesame oil and Chinese five-spice powder in a bowl and mix them. Also add the star anise and cinnamon.
- Put the chuck tender in a sealable bag together with the marinade (possibly also in a bowl). Mix it well and let it marinate in the fridge for 4 hours. In the meantime, you can knead the bag a few more times to rub the marinade into the meat.
- Prepare the barbecue for direct grilling. Maintain a temperature of 200-220 °C.
- Place the meat on the barbecue and grill it for a minute on both sides until it’s nicely browned. Keep the marinade.
- Then place the meat on a less hot zone and use a brush to coat the meat with the marinade once more. Continue cooking indirectly to a core temperature of 50-52 °C.
- Remove the chuck tender from the BBQ and let it rest loosely covered under aluminum foil for 5 minutes.
- Cut the chuck tender into thin slices and then sprinkle it with some salt and pepper.