Pepper Steak Barbecued
Ingredients
3 lb. chuck or pot roast, 2 inch thick
2 tsp. unseasoned meat tenderizer
2 Tbsp. instant minced onion (or 1/2 C. finely chopped onion)
2 tsp. thyme
1 tsp. marjoram
1 bay leaf, crushed
1/2 C. California wine vinegar
1/2 C. California Burgundy or other red dinner wine
1/2 C. oil
3 Tbsp. lemon juice
2 Tbsp. coarse ground pepper
Cooking Instructions
Sprinkle tenderizer on both sides of meat; pierce deeply with fork. Combine remaining ingredients; pour over meat in a glass or porcelain dish. Marinate the meat 1 to 2 hours, turning occasionally. Grill on rack about 6 inches above coals, 15 to 20 minutes per side. Baste with remaining marinade while cooking. Slice diagonally 1/2 inch thick to serve. Serve with rice baked in consomme, creamed spinach, tossed salad with tomatoes and apple pie. Accompany with Cabernet Sauvignon or Merlot. 6 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)