Chuck Wagon Pepper Steak
- 1 - chuck roast, cut about 2
inches thick (about 3 lb.)
- 2 - teaspoon unseasoned meat
- 2 - Tablespoon instant minced
- 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
- 2 - Tablespoon bottled cracked
Sprinkle meat evenly on both sides
with tenderizer (use no salt). Pierce deeply all over with a
fork; place in a shallow, baking pan.
Mix instant onion, thyme,
marjoram, bay leaf, vinegar, olive oil or salad oil, and lemon
juice in a small bowl.
Pour over and around meat; cover
and place in refrigerator for 1 to 2 hours, turning meat every
half hour to marinate well.
Preheat grill to medium heat.
When ready to grill, remove meat
from marinade and pound half the crushed peppercorns into each
side (a wooden mallet makes a handy tool). Grill to a rich brown on rack set
about 6 inches above hot coals; turn and grill until meat is
done as you like.
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.
To serve, place on carving board
and cut meat diagonally into 1/2 inch thick slices.
Old West Timeline
Jul 4, 1854 - Omaha City was
founded in the Nebraska Territory.