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
DIRECTIONS:
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.
