Chuck Steak With Lemon-Anchovy Butter
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Lemon juice||1 Teaspoon|
|Canned anchovy fillets||2 Ounce, drained (1 Can)|
|Chopped parsley||1 Tablespoon|
|Unseasoned meat tenderizer||1 Teaspoon (Adjust Quantity As Needed)|
|Chuck steak||4 Pound, cut 1 1/2 inch thick (1 Whole)|
Combine butter, lemon juice, and anchovies; mash thoroughly with a fork until smooth.
Blend in about 1 teaspoon parsley; shape into a ring, ball, or loaf, place on a bed of parsley and chill.
Apply tenderizer to meat according to package directions.
Place on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning once, for about 30 to 40 minutes or until well browned and done to your liking when slashed.
For covered grills, reduce cooking time by 10 minutes.