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.
Serving size: Complete recipe
Calories 5988 Calories from Fat 3869
% Daily Value*
Total Fat 432 g664.3%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1462.4 mg60.9%
Total Carbohydrates 98 g32.8%
Dietary Fiber 3.9 g15.4%
Sugars 1.3 g
Protein 322 g643.1%
Vitamin A 19% Vitamin C 68.2%
Calcium 16.7% Iron 44.5%
*Based on a 2000 Calorie diet