cassareep

I grill chuck steaks often. First a marinade of garlic, worcestershire, balsamic vinegar, dijon mustard, soy sauce and olive oil; leave in a ziplock bag for a few hours and grill to medium rare. For a delightful stock, take the 'leftover' bones, connective tissue, etc. and throw it in some cold water with an onion, some cloves of garlic, a carrot, whatever trimmings weren't used in the salad, some salt and simmer for 2hrs - seive and reduce until it's perfect.

For a cheap and good kick-start in Greek cuisine I would recommend "The Book of Greek Cooking" by Leslie Mackley published by HP Books. It is a straightforward introduction to 100 Greek recipes. It will let you start experimenting immediately and let you know if you want to explore further.