Chuck wagon pepper steak
6 Servings
Ingredients
| Quantity | 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 |
Directions
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