Pepper Steak

Ingredients:

I (3 pound) beef chuck roast, cut about
2″ thick
1/2 cup bettled Italian salad. ding
2 Tbsp. lemon juice Instant unseasofted meat tenderizer
2 Tbsp. pepperc-0ms

Instructions:

Pierce meat deeply all over with a fork; place in shallow dish. Mix Italian dressing and lemon juice in a 1 cup measure; pour over meat; cover. Chill, turning meat several times, at least 2 hours. When ready to grillt remove from marinade; sprinkle with meat tenderizer, following label directions. Crush peppercorns with a rolling pin; press half onto each side of steak. Place on grill about 6″ above hot coals. Grill, turning once, I 5 minutes on each side for rare, or until steak is done as you like it Carve into 11..,”thick sHces. Makes 6 servings.