Title: Chuck Wagon Pepper Steak
Categories: Beef
Yield: 6 Servings

1 Round bone arm chuck roast
-or boneless arm roast, cut
-2-inches thick
(about 3 pounds)
2 ts Unseasoned tenderizer
2 tb Instant minced onion
2 ts Thyme
1 ts Marjoram
1 Bay leaf,crushed
1 c Wine vinegar
1/2 c Olive oil or salad oil
3 tb Lemon juice
1/4 c Peppercorns, coarsely
-crushed or 2 Tbsp cracked
-pepper

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini