Grilled Peppered Steak

Grilled Peppered Steak Ingredients:

• 1 round roast--boneless or shoulder roast about 2" thick
• 2 tsp unseasoned tenderizer
• 2 Tbsp instant minced onion
• 2 Tbsp thyme
• 1 Tbsp marjoram
• 1 bay leaf--crushed
• 1 cup wine vinegar
• 1/3 cup salad oil
• 3 Tbsp lemon juice
• 1/4 cup peppercorns, coarsely crushed

Sprinkle meat evenly on both sides with meat tenderizer (use no salt); pierce deeply all over with a fork.

Place in shallow baking pan.

Mix onion, thyme, bay leaf, vinegar, oil and lemon juice in a small bowl.

Pour over meat and let stand at room temperature several hours turning every half hour to marinade.

Remove meat from marinade; pound 1/2 the pepper into each side.

Grill to a rich brown on a rack 6" above coals.

Turn and grill until meat is to desired doneness.

It should average 15 minutes on each side for rare.

When done place on a carving board and cut diagonally into 1/2" thick slices.

This can be prepared the day before cooking and stored covered in the refrigerator.




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