Chuck Wagon Pepper Steak

Ingredients:

• 1 - chuck roast, cut about 2 inches thick (about 3 lb.)
• 2 - teaspoon unseasoned meat tenderizer
• 2 - Tablespoon instant minced onion
• 2 - teaspoon thyme
• 1 - teaspoon marjoram
• 1 - bay leaf, crushed
• 1/2 - cup olive oil or salad oil
• 3 - Tablespoon lemon juice
• 1/4 - cup peppercorns, coarsely crushed or;
• 2 - Tablespoon bottled cracked pepper

Directions:

1. Sprinkle meat evenly on both sides with tenderizer (use no salt). Pierce deeply all over with a fork; place in a shallow, baking pan.
2. Mix instant onion, thyme, marjoram, bay leaf, vinegar, olive oil or salad oil, and lemon juice in a small bowl.  
3. Pour over and around meat; cover and place in refrigerator for 1 to 2 hours, turning meat every half hour to marinate well.

1. When ready to grill, remove meat from marinade and pound half the crushed peppercorns into each side (a wooden mallet makes a handy tool).
2. Grill to a rich brown on rack set about 6 inches above hot coals; turn and grill until meat is done as you like. 
3. Time will depend on heat of coals and distance of meat from fire bed, but it should average at least 15 minutes on each side for rare.
4. To serve, place on carving board and cut meat diagonally into 1/2 inch thick slices.