If you love steak but can’t afford filet mignon, there are less-expensive options, such as chuck steak. The chuck steak comes from the neck and shoulder portion of the cow and tends to be a tougher portion of meat. If you marinate your chuck before grilling it, you can soften it and enjoy a flavorful steak.

Things You'll Need

Use a meat mallet to pound your chuck steak. Tap both sides of the chuck steak with the mallet. The pounding action flattens the tough fibers and makes the meat more tender.

Buy an over-the-counter meat tenderizer. Sprinkle the meat tenderizer evenly over the chuck steak, covering both sides. The enzymes in the tenderizer will help soften and tenderize the meat.

Make a marinade by taking 1 cup of white wine vinegar and adding 1/4 cup of olive oil along with 1/2 tsp. of garlic powder and 1/2 tsp. of pepper. The USDA states you need 1/2 cup of marinade per pound of meat. Pour the marinade into a large sealable plastic bag or a glass bowl. Place the meat in the marinate mixture. Marinade the chuck steak in the refrigerator overnight.

Bard the chuck steak by wrapping it with layers of bacon before cooking it. Cover the steak completely. This process works to tenderize because the fat from the bacon will melt during cooking and add moisture and flavor to the meat.