Uptown Chuck

2 teaspoons meat tenderizer
2-21/2 pounds (1 kilogram) boneless chuck steak, 1=-2" (4 centimeters)
thick
1/2 cup (120 milliliters) canola oil
1/4 cup (60 milliliters) soy sauce
1/2 cup (120 milliliters) dry red wine
1 tablespoon grated gingerroot
2 teaspoons curry powder
2 tablespoons Dana's No-Sugar Ketchup
1/4 teaspoon pepper
1 teaspoon Tabasco sauce

Sprinkle half the tenderizer over one side of the steak, pierce it all
over with a fork, turn it and repeat with the rest of the tenderizer.
This one works best with a shallow, flat, nonreactive pan. Place the steak
in it, mix everything else together and pour it over the steak, then turn
the steak over to coat both sides with the marinade. Stick the whole thing
in the fridge and let it marinate, turning it over when you think of it,
for at least several hours. Overnight is even better. Once you have your
grill going and your coals are white, or your gas grill is heated, grill
your steak for about 12 minutes per side, or to your liking. Basting a
few times with the marinade (but quitting with at least five minutes to
spare, so the germs get killed). Slice across the grain, and serve.

6 servings

3 grams of carbohydrate per serving, but again, that assumes you consume
all of the marinade. I'd count no more than 1 gram per serving. 25 grams
of protein.

Dana Carpender's new book, The Low-Carb Barbecue Book,
http://www.holdthetoast.com


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