Chuck Wagon Pepper Steak
|Round bone arm chuck roast/Boneless round roast||3 Pound (1 Roast, About 2 Inches Thick)|
|Meat tenderizer||2 Teaspoon (Unseasoned)|
|Instant minced onion||2 Tablespoon|
|Bay leaf||1 , crushed|
|Wine vinegar||1 Cup (16 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Peppercorns/2 tablespoon bottled cracked pepper||1⁄4 Cup (4 tbs), coarsely crushed|
Sprinkle meat evenly on both sides with meat tenderizer; pierce deeply all over with a fork.
Place in a shallow baking pan.
Mix instant onion, thyme, marjoram, bay leaf, vinegar, olive oil and lemon juice in small bowl; pour over and around meat.
Let stand at room temperature 1 to 2 hours, turning meat every 30 minutes to marinate well.
When ready to grill, remove meat from liquid; sprinkle both sides with peppercorns and pound into meat.
Place on charcoal grill and cook about 35 minutes on each side.