Chuckwagon Steak

2 lbs beef chuck blade steak - 1 1/2 inches thick
1/3 cup vegetable oil
1/3 cup wine vinegar
1 tsp garlic powder
2 tsp Worcestershire sauce
1/2 tsp dried rosemary "ground"
1/2 tsp salt
1/4 tsp pepper

Pierce meat with large fork in several spots on both sides and then place in large plastic bag. Combine ingredients, mix well and pour over meat. Close bag tightly squeezing out air. Marinate in refrigerator for at least 6 hours or over night. Reserve some of the marinade for basting and refrigerate also.
For a nice smokey flavor add about 1/2 cup of wood chips "mesquite or hickory" to small smoke box and set directly on top of the burner.
Place a 12" x 10" or larger heavy duty foil pan in center of grill. Fill with hot water. This will be your drip pan which will prevent flare ups and also keep the meat moist.
Remove meat from marinade and place on top rack above the drip pan. Close hood and cook on medium setting. Brush occasionally with your reserved marinade.
Cook for 18 to 20 minutes per side for a medium rare steak, 25 minutes per side for medium.
To serve, cut diagonally into thin slices or as thick as you like. Enjoy.