Chuck wagon pepper steak

Yield: 6 Servings

Measure Ingredient
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
2 teaspoons Thyme
1 teaspoon Marjoram
1 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

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