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Alan Ladd's Chuck Wagon Pepper Steak




Source of Recipe


Internet


List of Ingredients




Yield: 1 Servings

1 London Broil (about 3 lbs.)
2 ts Unseasoned meat tenderizer
2 tb Instant onion
1 ts Marjoram
1 c Red wine
3 tb Lemon juice
2 ts Thyme
1 Bay leaf

1/2 c Oil
1/4 c Cracked peppercorns



Recipe



Sprinkle meat with tenderizer, pierce with a fork (make lots of pierces so the marinade soaks thru), and place in baking dish. Mix rest of ingredients, except peppercorns, in a bowl and pour over meat. Lift meat up so marinade gets under it and can soak through. Marinate overnight (I usually start this in the evening and let it marinate overnight and all the next day) in refrigerator, turning frequently. When ready to grill or broil, remove meat from marinade and pound half the peppercorns into each side. Broil to desired doneness. Slice meat thinly and on the diagonal and serve.

We always cook this on our grill outside. It has a wonderful taste - very peppery and if you like it spicier, add more peppercorns. I've given up measuring them. Hint: I take whole peppercorns, put them in a zippered heavy-duty plastic bag, and pound them with my meat mallet. We've also tried different red wines for the marinade - burgandy, sangria, etc. And get a bottle large enough to enjoy some while you're grilling!