Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Round bone arm chuck roast or boneless arm roast, cut 2-inches thick |
\N \N | (about 3 pounds) |
2 teaspoons | Unseasoned tenderizer |
2 tablespoons | Instant minced onion |
2 teaspoons | Thyme |
1 teaspoon | Marjoram |
1 \N | Bay leaf,crushed |
1 cup | Wine vinegar |
½ cup | Olive oil or salad oil |
3 tablespoons | Lemon juice |
¼ cup | Peppercorns, coarsely crushed or 2 Tbsp cracked pepper |
Sprinkle meat on both sides, no salt, with tenderizer; pierce both sides with fork, place in shallow baking pan. Mix other ingredients in a small bowl. Pour over and around meat, let stand at room temperature for 1-2 hours, turning every half-hour. When ready to grill, remove meat, pound half-crushed peppercorns into each side.
Cook 15 minutes each side or less.
SOURCE: Cooking in Wyoming