Cowboy Steak makes a great, economical, company dish! Look for a thick, boneless, first cut of the chuck at the meat counter. It is usually the least expensive of the chuck roasts. The thicker 2-inch cut will be juicier and more tender if you use a smoke-cooker.

Ingredients 

1 (1-1/2- to 2-inch-thick) boneless chuck roast, preferably the

first cut (5 to 5-1/2 pounds)

2 garlic cloves, minced

2 tablespoons vegetable oil

1 tablespoon soy sauce

1/2 teaspoon dried leaf rosemary

1/4 teaspoon mustard powder

1/3 cup red-wine vinegar

2 teaspoons freshly ground black pepper

Method 

Trim excess fat from roast. Place roast in a shallow baking dish or in a large, heavy-duty, plastic bag. 

Combine remaining ingredients and spread over both sides of meat. Cover and refrigerate 24 hours, turning 2 or 3 times. The next day, preheat broiler or charcoal.

Broil meat about 5 inches from heat about 20 minutes on 1 side and 15 minutes on the other. Or, cook in a charcoal-fired smoke-cooker 5 to 6 hours or until meat registers 140F (60C) for rare or 150F (65C) for medium rare. 

The long slow cooking combined with the initial marinating makes the meat very tender. To serve, cut across grain on diagonal.

Makes about 1 serving per 1/3 pound of uncooked meat.

Notes for Cowboy Steak

Use an instant reading thermometer to check the temperature of the meat quickly.

This is a type of thermometer designed for use with microwaved foods, also one that chef's carry around with them to check the temperature of sauces. 

The very slim stem on the thermometer allows an almost instant temperature reading.