Lemon Barbecued Chuck Steak
|Chuck steak||2 1⁄2 Pound, cut 1 1/2-inches thick|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Monosodium glutamate||1 Teaspoon|
|Instant minced onion/1/4 cup chopped onion||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Prepared mustard||1 Teaspoon|
Trim fat edges of meat.
Place in shallow dish.
Combine remaining ingredients; pour over steak.
Let stand 3 hours at room temperature or overnight in refrigerator, turning several times.
Remove steak from marinade.
Grill over hot coals or broil 3 to 4 inches from heat until rare or medium, brushing on marinade during cooking.
To serve, cut into thin slices, across grain.