Yield: 6 Servings
|1||Round bone arm chuck roast or boneless arm roast, cut 2-inches thick|
|(about 3 pounds)|
|2 teaspoons||Unseasoned tenderizer|
|2 tablespoons||Instant minced onion|
|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