Recipe - Chuck Wagon Pepper Steak

1 Round bone arm chuck roast
or boneless arm roast, cut
2inches thick
(about 3 pounds)
2 teaspoon Unseasoned tenderizer
2 tablespoon Instant minced onion
2 teaspoon Thyme
1 teaspoon Marjoram
1 Bay leaf,crushed
1 cup Wine vinegar
One half cup Olive oil or salad oil
3 tablespoon Lemon juice
One fourth cup 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 12
hours, turning every halfhour. When ready to grill, remove meat, pound
halfcrushed 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